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Tempeh Bolognese


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  • Author: thenewbaguette.com
  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Total Time: 45 mins
  • Yield: 4 servings
  • Category: Dinner
  • Cuisine: Italian

Description

This hearty vegan tempeh Bolognese is perfect for cozy winter nights. Serve it over roasted spaghetti squash, pasta, zucchini or sweet potato noodles, mashed potatoes, or other purées.


Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 small yellow onion, finely diced
  • One 8-ounce package of tempeh, crumbled into small bits
  • 8 ounces cremini mushrooms, finely diced
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • ¼ teaspoon fine sea salt
  • ⅛ teaspoon freshly ground nutmeg
  • Freshly ground black pepper, to taste
  • ¾ cup dry red wine
  • One 14-ounce can of crushed tomatoes
  • Chopped parsley, for serving

Instructions

  1. Heat the oil in a large non-stick skillet over medium-low heat. Add the onion with a pinch of salt and cook until softened, stirring occasionally, about 5 minutes.
  2. Raise the heat to medium and add the tempeh. Cook until you start seeing some browned crispy bits, stirring occasionally, about 5 minutes. Then add the mushrooms, garlic, oregano, salt, nutmeg, and pepper and cook for 5 minutes more.
  3. Add the wine and cook for about 2 minutes, until the wine reduces a bit. Add the tomatoes and bring the mixture to a simmer. Cover the skillet tightly with a lid, reduce the heat to low, and simmer for 20 minutes, stirring occasionally. Taste and adjust the seasonings, if needed. Garnish with parsley.

Nutrition

  • Calories: 260
  • Fiber: 2.8 g
  • Protein: 14 g
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