Tempeh Bolognese

Tempeh Bolognese Recipe

By Stephanie Dreyer


1 tablespoon olive oil

1 medium onion peeled and finely chopped

1 large carrot finely chopped

1 cup finely chopped celery

3 cloves garlic minced

1 tablespoon dried oregano

1 tablespoon dried basil

1 8 ounce package tempeh

1 28 ounce can of marinara sauce

1 14 ounce can of diced tomatoes undrained

½ cup of red wine optional


1Heat the oil in a large pot over medium-high heat. Add the onion, carrot, celery, oregano, basil and garlic, and cook 5 to 6 minutes, or until vegetables are browned, stirring often.

2Break the tempeh into small crumbles with your hands, and stir into the vegetables.

3Add in the tomato sauce, tomatoes, and wine (if using).

4Reduce the heat to medium-low, and simmer, partially covered, 10 minutes. Season with salt and pepper.

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