This tempeh bolognese is a delicious plant-based take on your classic bolognese and can be made with any pasta you'd like. Perfect for a healthy and comforting weeknight dinner that comes together in just 30 minutes!
PREP TIME - 10 mins COOK TIME - 20 mins TOTAL TIME - 30 mins SERVINGS - 2
1 tbsp olive oil
1 8oz block tempeh
3/4 c diced onion
1/2 c chopped mushrooms
3 cloves minced garlic
2 c canned crushed tomatoes
2 tbsp tomato paste
1/2 tsp chilli flakes
1/2 c spinach
Water (as needed to thin)
Grate tempeh with a box grater into small pieces.
Heat a skillet over medium. Once hot, add oil and onions And sauté for 4-5 minutes until onions soften. Add in crumbled tempeh, mushrooms and garlic and sauté until lightly golden brown (about 5 minutes.)
Stir in crushed tomatoes, tomato paste, spinach, and red pepper flakes. Thin with water if needed. Bring sauce to a boil and then reduce to a low simmer. Let simmer for 10 minutes to allow sauce to thicken, stirring occasionally.
While the sauce is simmering, cook pasta according to package instructions. Top your pasta with the tempeh bolognese and garnish with chopped cilantro, chilli flakes and freshly ground black pepper!
Arisha is a plant-based enthusiast and athlete from Vancouver, Canada with a passion for promoting a healthy yet balanced lifestyle.