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–+ servings

Tempeh Bolognese

A delicious twist on an Italian classic, made with tempeh and mushrooms for a rich and hearty sauce.
5 from 3 votes
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Prep Time 20 minutes
Cook Time 40 minutes
Course Main Course
Cuisine Italian
Servings 3 servings

Equipment

Ingredients
  

  • 300 g pasta of choice
  • 280 g button mushrooms 10 oz
  • 150 g tempeh 5.2oz
  • 1 white onion
  • 1/2 carrot optional
  • 1 small celery stalk optional
  • 1 large garlic clove
  • 2 sprig Rosemary
  • 1 sprig sage
  • 4 tbsp extra virgin olive oil
  • 1/2 cup white or red wine
  • 2 tbsp tomato paste
  • 1 can tomato passata 400g/14oz
  • 1 tbsp dark soy sauce or regular soy sauce
  • Salt and pepper

Instructions
 

  • Chop up 1 onion, 1/2 carrot, and 1 small celery stalk (if using).
  • With a food processor, blitz 150g/5.2oz of tempeh into crumbles. You can also use your hands, but a food processor makes them a bit more even.
  • Do the same for 280g/10oz of mushrooms —pulse them until roughly chopped. This method gives them shapes you wouldn’t get by simply slicing them. They also cook evenly and blend seamlessly into the sauce.
  • Heat up 2 tablespoons of olive oil in a pan over medium heat.
    Toss in the onion, carrot, celery (or just onion) and a crushed garlic clove with a pinch of salt. Let them cook for about 8 minutes.
    Add finely chopped 2 sprigs of rosemary and 1 spirg sage (or dry) and cook for another 2 minutes.
  • Add the mushrooms and tempeh to the pan and cook for 1-2 minutes. Stir in 172 cup of wine (red or white) and let it evaporate
  • Pour in 1 can of tomato passata (400g/14oz can) and add some water (about 2/3 of the can’s volume). Then add 2 tbsp tomato paste, and 1 tbsp of dark soy sauce. Add salt and pepper and give everything a good mix so the tempeh and mushrooms soak up the flavors.
  • Bring to a simmer, and let it cook for about 30-40 minutes on low heat. The longer it simmers, the richer the flavor!
  • Drizzle in the remaining 2 tablespoons of olive oil right at the end. Why? Adding oil at the end enhances the richness, smooths out the sauce, and gives it that silky, luxurious finish. Meat is traditionally is used, and it has more fat than mushrooms and tempeh, so it helps achieve a similar result.
  • Serve it over your favorite pasta, top with some nutritional yeast or vegan parmesan, and dig in!
Keyword mushrooms, Tempeh
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