Tempeh Bolognese is a vegan version of a traditional Italian "meat" sauce. The veggies are an optional additional to the bolognese sauce.
1 ounce package tempeh
1/4 cup extra virgin olive oil
1 yellow onion, chopped
1 teaspoon sea salt
2 garlic cloves, minced
1 teaspoon dried oregano
1 zucchini, quartered & diced
1/2 yellow pepper, cubed
3/4 cup red wine
3 1/4 cup tomato puree, (28 oz can or jar)
1 cup swiss chard, chopped
1 tablespoon brown rice syrup (or maple syrup, agave, honey)
1 tablespoon fresh basil, chopped
salt & pepper
1 pound Mung Bean Pasta (or pasta of your choice)
parmesan cheese (vegan)
- Prep all the ingredients.
- Pulse tempeh in food processor to make small chunks (or break apart with hands)
- In a large skillet, heat olive oil, add tempeh and chopped onion. Cook until onions are translucent and tempeh is slightly browned. Add salt, garlic, oregano, zucchini and cook until tender, 10 minutes. Heat water for pasta and cook according to directions.
- Pour wine in pan to deglaze. Stir in tomato puree and brown rice syrup. Heat through to blend flavors. Season with salt & pepper to taste. Add chopped swiss chard, and cook until wilted. Add up to 1/4 cup water if thinner sauce is desired.
- Serve over pasta. Top with parmesan and fresh basil.
- Most of the time, I prepare tempeh bolognese with the vegetables served on the side instead of added into the sauce. Just reduce the amount of oil used in the recipe.
- I also like to add in crushed tomatoes (or roasted cherry tomatoes) to make a thicker, chunkier sauce.
- This dish pairs really well with steamed & spiced asparagus, crusty french bread (with side of dipping olive oil with crushed garlic), and a glass of red wine!
Keywords: vegan bolognese, tempeh healthy recipe, how to crumble tempeh