Tempeh Bolognese Pasta Sauce

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Tempeh Bolognese Sauce Vegan Vegetarian Recipe Pasta Dinner Healthy

If you know me even a little you know that I LOVE carbs. All the carbs. But pasta, there is a special place in my heart for pasta!

I am always for new ways to up my pasta game, and this my friends is it!

I tried making “neat”balls and it was a total fail. I just could not get them to hold their space, so my balls turned into¬†bolognese and just like that my life was complete. This sauce has all of my favourites, including my beloved mushrooms.


  • 1 package of plain tempeh {about 250g}, crumbled
  • 2T tamari
  • 1.5T maple syrup
  • 1 cup water
  • 1 package of mushrooms, roughly chopped
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • Splash olive oil
  • 2T ketchup
  • 1T grainy mustard
  • 1t dried basil
  • 1t thyme
  • Handful of fresh parsley
  • S+P
  • Your favourite sauce {store bought or try my easy peasy pasta sauce}
  • 1 box of your favorite pasta
  1. In a large pot add tempeh, water, tamari and maple syrup. Bring to a boil and then simmer for 10-15 minutes, stirring often.
  2. Meanwhile, in a large frying pan, heat oil on medium then add onion and mushrooms and cook for 5 minutes, then add the garlic.
  3. In a bowl combine ketchup, mustard, herbs and S+P.
  4. Once the tempeh has cooked down and there is little to no water left, add to the bowl and combine.
  5. Add that mixture to the frying pan and combine, cooking on low-medium heat for 5 more minutes.
  6. While the mixture finishes cooking, cook your pasta according to the package details and heat your sauce {if making your sauce do that before you start this recipe so that it is ready to go}
  7. Plate your pasta, then sauce and then tempeh mixture, top with fresh parsley and maybe even chilli pepper flakes. Add parm if that’s your jive and you have a fantastic meal.





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