Description
This Quick & Easy Tempeh Bolognese Spaghetti Sauce is a hearty and satisfying plant-based twist on the classic Italian dish. Made with crumbled tempeh and a flavorful tomato sauce, it’s perfect for busy weeknights.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (8 oz) block tempeh, crumbled
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon soy sauce or tamari
- 1 (24 oz) jar marinara or tomato pasta sauce
- Salt and black pepper to taste
- Cooked spaghetti, for serving
- Fresh basil or parsley for garnish (optional)
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing for 3–4 minutes until softened.
- Add crumbled tempeh and cook for 5–7 minutes, stirring occasionally, until lightly browned.
- Stir in oregano, basil, red pepper flakes, and soy sauce. Cook for another minute to toast the spices.
- Pour in the marinara sauce and stir to combine. Let simmer for 10–15 minutes, allowing flavors to meld.
- Season with salt and black pepper to taste.
- Serve over cooked spaghetti and garnish with fresh herbs if desired.
Notes
- For a gluten-free version, use tamari instead of soy sauce and gluten-free pasta.
- You can steam tempeh for 10 minutes before crumbling to reduce bitterness.
- This sauce can be made ahead and stored in the fridge for up to 4 days or frozen for longer.
Nutrition
- Serving Size: 1 serving (sauce only)
- Calories: 190
- Sugar: 6g
- Sodium: 580mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg