Hearty Tempeh Bolognese

  • LS Low Sodium

  • V Vegan

  • VG Vegetarian

Hearty Tempeh Bolognese is a vegan twist on the classic Italian meat-based sauce. This recipe replaces ground beef with tempeh, a protein-packed fermented soybean cake, to create a deliciously textured and savory sauce. The tempeh is crumbled and cooked with onions, garlic, and diced tomatoes, along with a combination of Italian herbs, such as basil, oregano, and thyme, to infuse the dish with rich and fragrant flavors. The sauce Read More...

  • PREP TIME

    15 minutes

  • COOK TIME

    20 minutes

  • DIFFICULTY

    Easy

INGREDIENTS

  • 1 package tempeh
  • 1 carrot, finely chopped
  • 1/2 onion, finely chopped
  • 1 stalk celery, finely chopped
  • 2 cloves garlic, minced
  • 1 jar marinara
  • 1 box rigatoni, or favorite pasta
  • 1 tsp tamari sauce
  • 1 tsp Worcestershire sauce
  • 1 tbsp FlavorGod Zesty Italian
  • 1/2 cup reserved pasta water
  • Optional: cashew ricotta, plant-based Parmesan, and parsley

FLAVOR USED IN THIS RECIPE

(1 FLAVOR )

View details for Italian Zest Seasoning included in

Italian Zest Seasoning

Italian Zest Seasoning is included in

INSTRUCTIONS

  1. 1 Pulse your tempeh in a food processor a few times until it’s broken up into small course meal
  2. 2 Sauté onions, carrots, and celery in olive oil about 5 minutes. Then add in your tempeh. Sauté together another 3 minutes. Add in tamari, Worcestershire and FlavorGod Zesty Italian. Combine well and sauté another 2-3 minutes. Add in jar of marinara and 1/4 cup cashew ricotta (if using) combine well and remove from heat.
  3. 3 Cook pasta according to instructions, reserve 1/2 cup pasta water. Drain your pasta and add to your sauté pan with tempeh bolognese. If too thick, start to thin out with your reserved pasta water. Toss pasta then garnish with cheese and herbs and enjoy.

Hearty Tempeh Bolognese

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