Tempeh Bolognese

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  • Author:
  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Total Time: 45 mins
  • Yield: 4 servings 1x
  • Category: Dinner
  • Cuisine: Italian


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.



  • 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


  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.


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

Keywords: vegan, tempeh, mushrooms, red wine, bolognese

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