Tempeh bolognese is a classic vegan comfort food. A hearty pasta for when you need something cozy and soul-satisfying.
Tempeh bolognese has been on regular rotation in my household ever since I transitioned to plant-centered eating. Though I’d love to take credit for it, it’s actually one of the many genius techniques I picked up at Natural Gourmet Institute, the plant-based culinary school where I once worked.
This dish was part of “à la carte” day, when the chefs-in-training would take orders from staff (like me!) and deliver fancy lunches to our desks. Working at NGI had many perks (not the least of which were “cookie day” and “bread day”, which were as magical as they sound), but à la carte day was a steady staff favorite, as was this specific dish. (Naturally, it made it into The Complete Vegan Cookbook as well).
What is Tempeh Bolognese
Bolognese is a traditional pasta sauce from Bologna, Italy. Sometimes called ragù, it’s a rich tomato-braised meat sauce made with beef, veal, and/or pork. My plant-based version uses a combo of tempeh and mushrooms for a similar vibe. It works well with short and long pastas, as well as with zucchini/sweet potato noodles, and even over mashed potatoes (my personal, slightly unorthodox favorite).
Ingredient Notes + Substitutions
- Tempeh: Look for it in the refrigerated section of the supermarket, near things like hummus and tofu. Lightlife is the most common brand.
- Onion: Yellow, white, and red onions will all work here, as will shallots.
- Carrot: Its sweetness balances the acidity of the tomatoes.
- Cremini Mushrooms: Add earthiness and body to the sauce.
- Wine: Use a dry, medium- or full-bodied red wine (like Malbec or Cabernet Sauvignon) that you would drink – never use “cooking wine”! Bolognese is the perfect opportunity to use up that bottle that’s been open for a few days too long.
- Crushed Tomatoes: Don’t substitute with diced here.
How to Make Tempeh Bolognese
Step 1: Cook the tempeh.
- Crumble a block of tempeh into small bits and place in a pan with a splash of water. Simmer until all the water has evaporated. (This steaming step helps eliminate some of the tempeh’s natural bitterness.)
- Add oil to the pan and season the tempeh with salt and pepper. Cook until it’s browned and crispy. Remove the tempeh, set it aside, and sauté the vegetables (onions, carrots, mushrooms) in the same pan until they’re softened.
Step 2: Finish the sauce.
- Add the wine to the veg and deglaze the pan (i.e. use the wine to lift off and scrape the browned bits stuck to the bottom of the pan, which will enhance the overall flavor of the sauce.)
- Then add the tempeh back in, along with the crushed tomatoes, and simmer for 20 minutes.
Step 3: Toss with pasta.
- While the sauce simmers, boil a box of pasta. Finally, combine the pasta with the ragù as well as some of the starchy pasta-cooking water.
A Few Words About Tempeh
If you’re not familiar, tempeh (pronounced TEM-pay) is a traditional Indonesian ingredient and a go-to protein source for vegans all over the world. It’s a fermented product made out of soybeans, like tofu. But unlike tofu – which is, essentially, coagulated soy milk – tempeh is made out of whole soybeans, so all their nutrients remain intact. To make tempeh, soybeans are cooked and naturally fermented into a sliceable block.
More Ways with Tempeh…
Let me know if you try this vegan bolognese! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.
The Full Recipe
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Tempeh Bolognese
- Prep Time: 10 mins
- Cook Time: 45 mins
- Total Time: 55 minutes
- Yield: 4–6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Description
This recipe is adapted from NYC’s Natural Gourmet Institute.
Ingredients
- One 8-ounce package of tempeh, crumbled into small bits
- 4 tablespoons extra virgin olive oil, divided
- 1/2 teaspoon fine sea salt, divided
- Freshly ground black pepper, to taste
- 1 small yellow onion, finely diced
- 1 medium carrot, peeled and finely grated or diced* (see note below)
- 8 ounces cremini mushrooms, finely diced
- 3 medium garlic cloves, minced
- 1 teaspoon dried oregano, dried thyme, or Italian seasoning
- 1/2 teaspoon chili flakes (optional)
- Pinch of freshly grated nutmeg (optional)
- ¾ cup dry red wine*
- One 28-ounce can crushed tomatoes
- 1 teaspoon maple syrup, honey, or granulated sugar (optional)*
- 1 pound pasta (any shape)*
- Chopped basil or parsley, for serving
Instructions
- Place the tempeh in a large high-sided pan (or Dutch oven) and add 1/2 cup water. Place over medium heat and bring to a simmer. Cook until all the water has evaporated, 3 to 5 minutes. Then add 2 tablespoons oil, 1/4 teaspoon salt, and a few grinds of pepper. Cook until golden brown and crispy, 5 to 7 minutes. Remove tempeh from the pan and set aside.
- Return the pan to medium-low heat and add the remaining 2 tablespoons of oil along with the onions, carrots, and mushrooms. Season with the remaining 1/4 teaspoon salt and a few grinds of pepper. Cook until the vegetables are soft, about 8 minutes.
- Add 2 minced garlic cloves, 1 teaspoon oregano, 1/2 teaspoon chili flakes, and a pinch of nutmeg (if using), and cook for 30 seconds more. Then stir in 3/4 cup wine and simmer for 2 minutes to evaporate the alcohol. Add the tempeh back in, along with the tomatoes. Cover tightly with a lid and simmer gently for 20 minutes, stirring occasionally.
- Meanwhile, bring a large pot of water to a boil for the pasta. Generously salt the water and cook the pasta according to package directions until al dente. Scoop out 1/4 cup of the starchy water and drain the pasta.
- Add the pasta to the sauce along with the reserved water. Stir to combine. Taste and adjust the seasonings if needed. Garnish with basil or parsley.
Notes
- Grated carrots pretty much melt into this sauce, giving it an earthy sweetness to balance out the tomatoes’ acidity. If you’re feeling too lazy to grate, dice the carrot instead.
- This is a good way to use up a bottle of wine that’s been open for a few days too many.
- I like to add a bit of sweetener to tomato sauces to balance out their acidity. This helps round out the flavors, but you can leave it out.
- As an alternative, serve this ragu over zucchini or sweet potato noodles, or roasted spaghetti squash. I also like it on mashed potatoes.
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 520
Jennifer says
My husband hates mushrooms but this looks so tasty. Any suggestions on a substitute?
Alexandra Shytsman says
Hi Jennifer! Hmm… I’d suggest just doubling up on the tempeh. The volume of the sauce should stay roughly the same then. Let me know how it goes 🙂
David says
The adapted recipe misses this important bit before the 20 minutes of simmering: “Cover tightly with a lid”
Alexandra says
Hi David! I just checked and that instruction is still there. Check out the end of step 3. Hope this helps!
Harold Burton says
I tried this last night after finding it on Pinterest and we loved it! It’s definitely on my list to make again!
Alexandra says
Glad you enjoyed it 😀
Kait says
Made this too many times to count now, our go too when we have some leftover wine on the edge of being ‘drinkable’ – my meat eating partner loves it too!
Alexandra says
Woohoo! So glad to hear that. Thank you for sharing 🙂
Mary Hanley says
Super Easy! My boyfriend loved it! Will definitely make again and again! Thank you!
Miranda Hammer says
This looks delicious and super warm and Cozy! Love the idea of spaghetti squash in place of pasta!