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Quick & Easy Tempeh Bolognese Spaghetti Sauce

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This Quick & Easy Tempeh Bolognese is a rich, savory spaghetti sauce made with crumbled tempeh instead of ground meat. It’s packed with plant-based protein, loaded with Italian herbs, and simmered in a tomato sauce that tastes like it’s been cooking all day – but it comes together in just 30 minutes!

Ingredients

Scale

  • 8 oz tempeh, crumbled

  • 1 tablespoon olive oil

  • ½ yellow onion, finely chopped

  • 2 cloves garlic, minced

  • 1 (24 oz) jar marinara sauce or crushed tomatoes

  • 1 tablespoon tomato paste (optional, for richness)

  • 1 teaspoon dried basil

  • 1 teaspoon dried oregano

  • ½ teaspoon salt (adjust to taste)

  • ¼ teaspoon black pepper

  • Pinch of red pepper flakes (optional)

  • 1 teaspoon soy sauce or tamari (adds umami)

  • Cooked spaghetti, for serving

  • Fresh basil or parsley, for garnish (optional)

Instructions

  1. Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 3–4 minutes until soft.

  2. Add garlic and cook for another 30 seconds.

  3. Stir in crumbled tempeh and cook for 5–6 minutes, letting it brown slightly.

  4. Add tomato paste (if using), marinara sauce, dried herbs, salt, pepper, red pepper flakes, and soy sauce. Stir well to combine.

  5. Simmer on low heat for 10–15 minutes, stirring occasionally.

  6. Taste and adjust seasoning if needed.

  7. Serve over cooked spaghetti and garnish with fresh herbs if desired.

Notes

  • Crumble tempeh finely with your hands or use a box grater for a ground meat-like texture.

  • Want it extra savory? Add a splash of balsamic vinegar or a sprinkle of nutritional yeast.

 

  • Pairs well with gluten-free or whole wheat pasta, or over zucchini noodles for a low-carb option.

Find it online: https://ukfinda.com/quick-easy-tempeh-bolognese-spaghetti-sauce/