Tempeh Bolognese

Tempeh is fermented soybeans pressed into a firm cake, and when you crumble it and brown it in a pan it takes on a nutty, savory, almost ground-meat texture. That makes it a natural fit for a slow-simmered Bolognese, the kind of thick, hearty pasta sauce that clings to every noodle.

The trick is a quick 10-minute steam before you start, which softens the tempeh and takes away its slightly bitter edge. After that it soaks up all the flavor from the wine, tomatoes and herbs. If you like tempeh, be sure to try our Maple Smoked Tempeh Bacon and Chipotle Tempeh Taco Bowl too.

Tempeh Bolognese

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A rich, slow-simmered vegetarian Bolognese made with crumbled tempeh, a classic onion-carrot-celery base, red wine and tomatoes, finished with a splash of milk. Hearty, high-protein and perfect over wide ribbons of pasta.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

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For the Sauce

• 8 ounces tempeh 1 package
• 2 tablespoons olive oil
• 1 medium onion finely diced
• 1 medium carrot finely diced
• 1 stalk celery finely diced
• 4 cloves garlic minced
• 2 tablespoons tomato paste
• 1 tablespoon soy sauce
• 1/2 cup dry red wine or more vegetable broth
• 1 can (28 oz) crushed tomatoes
• 1/2 cup vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes optional
• 1/2 cup whole milk or unsweetened oat milk
• salt and black pepper to taste

To Serve

• 1 pound pappardelle, tagliatelle or rigatoni
• grated Parmesan cheese or a vegan alternative
• fresh basil or parsley chopped

Method

 

1. Break the tempeh into a few large chunks and place them in a steamer basket over simmering water. Cover and steam for 10 minutes. Let cool for a few minutes, then crumble it with your fingers into small, ground-meat-sized pieces.
2. Heat the olive oil in a large, heavy pot or Dutch oven over medium heat. Add the onion, carrot, celery and a pinch of salt. Cook, stirring occasionally, for 8 to 10 minutes, until soft and lightly golden.
3. Add the crumbled tempeh and cook for 6 to 8 minutes, stirring now and then, until it is browned in spots.
4. Stir in the garlic and tomato paste and cook for 1 to 2 minutes, until the paste darkens slightly. Stir in the soy sauce.
5. Pour in the red wine and scrape up any browned bits from the bottom of the pot. Simmer for about 2 minutes, until most of the wine has cooked off.
6. Add the crushed tomatoes, vegetable broth, oregano, basil and red pepper flakes. Bring to a simmer, then reduce the heat to low, partially cover, and cook for 25 to 30 minutes, stirring occasionally, until thick and rich.
7. Stir in the milk and simmer for 5 minutes more. Taste and season with salt and pepper.
8. While the sauce simmers, cook the pasta in well-salted water until al dente. Reserve 1/2 cup of the pasta water, then drain. Toss the pasta with the sauce, adding a splash of pasta water if it seems too thick. Serve topped with Parmesan and fresh herbs.

Notes

Why steam the tempeh? Steaming softens it and removes the slightly bitter taste some people notice, so it absorbs the sauce better. Don’t skip it.

To make it vegan: use oat milk and a vegan Parmesan. Gluten-free: use tamari instead of soy sauce, check your tempeh label, and serve with gluten-free pasta.

The sauce keeps in the fridge for up to 4 days and freezes well for up to 3 months. Like most Bolognese, it tastes even better the next day.

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