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A plate of tempeh bolognese sauce pasta on the table.
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5 from 1 vote

Easy Veggie Tempeh Bolognese Recipe

Looking for a healthier, plant-based twist on classic bolognese sauce? Try this delicious tempeh bolognese sauce recipe! This easy sauce is made with protein-rich tempeh, loads of veggies, and flavorful herbs and spices.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner
Cuisine: Italian
Diet: Vegan, Vegetarian
Servings: 4 servings
Calories: 808kcal
Author: Chef Cindy

Ingredients

  • 1 small yellow onion chopped
  • 2 garlic cloves minced
  • 1 zucchini quartered and diced
  • ½ yellow pepper cubed
  • 2 cups swiss chard chopped
  • 1 ounce package tempeh
  • ¼ cup extra virgin olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon dried oregano
  • ¾ cup red wine
  • 3 ¼ cup tomato puree (28 oz can or jar)
  • 1 tablespoon brown rice syrup or maple syrup, agave, honey
  • 1 tablespoon fresh basil chopped
  • salt & pepper
  • 1 pound pasta
  • parmesan cheese vegan

Instructions

  • Prep all the ingredients: chop onions, mince garlic, dice zucchini, cube yellow pepper, and chop the swiss chard and basil.
  • Pulse tempeh in food processor to make small chunks (or break apart with hands)
  • Heat olive oil in a large skillet and add tempeh and chopped onion. Cook until onions are translucent, and tempeh is slightly browned. Add salt, garlic and oregano. Then pour wine into the pan to deglaze and remove any browned bits from the pan.
  • Add in zucchini, and peppers cook until tender, about 10 minutes. Meanwile, heat water for pasta and cook pasta according to directions.
  • Stir in tomato puree and brown rice syrup. Heat through to blend flavors. Season with salt & pepper to taste. Add chopped swiss chard, and cook until wilted. Add up to ¼ cup water if a thinner sauce is desired.
  • Serve over pasta. Top with parmesan and fresh basil. 

Notes

Wash the swiss chard well. Sand hides in the leaves easily and nothing is worse than a gritty sauce on your pasta.
Prep all your ingredients before you start cooking. Having everything to go makes for stress-free cooking.
Feel free to swap out the veggies for others you have on hand!
This dish pairs really well with steamed asparagus, crusty french bread (with a side of dipping olive oil with crushed garlic), and a glass of red wine!

Nutrition

Calories: 808kcal | Carbohydrates: 120g | Protein: 30g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Sodium: 702mg | Potassium: 1745mg | Fiber: 9g | Sugar: 19g | Vitamin A: 2351IU | Vitamin C: 66mg | Calcium: 167mg | Iron: 8mg