Quick & Easy Tempeh Bolognese Spaghetti Sauce
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Want to learn how to turn an ordinary pasta dinner into a mouth-watering, nutrient-packed feast with our quick and easy, vegan Tempeh Bolognese Spaghetti Sauce recipe? This recipe combines tempeh with traditional Bolognese flavors for a delicious and nourishing dish and is a healthier alternative to traditional Bolognese spaghetti. Hooray!
More pasta choices? Here’s an Easy Vegan Cheesy Sun-Dried Tomato Mushroom Pasta you’ll adore, 25 Tempting Vegan Pasta Recipes We Can’t Live Without and how about this Vegan Creamy Alfredo Broccoli Pasta!
What are Tempeh Crumbles?
Ok, if you’re on the vegan train, you have most likely heard of tempeh, but for those who have never heard of tempeh, and want to know more, we’ve literally got you covered with our delicious vegan bolognese sauce!
- Tempeh crumbles are just broken pieces of tempeh. Tempeh is like a firm, dense cake-like block made from soybeans that have been fermented that is often used as a meat substitute in vegetarian and vegan cooking.
- Tempeh has a Tempeh has a slightly nutty, mushroomy flavor which gives it a savory, meaty taste and is high in umami. It’s often marinated in soy sauce to enhance the flavor.
- I used Lightlife™ Original Tempeh Protein Crumbles and you just keep it in your fridge until you’re ready to use. Other varieties may have shorter expiration dates, so make sure when you buy crumbles or tempeh you check the dates.
- One container of Lightlife™ Original Tempeh Protein Crumbles has 16 grams of protein! So I like to serve it with a protein-packed whole grain pasta, so I get a double hit of protein!
Why You’ll Love this Tempeh Bolognese Spaghetti Sauce with Pasta!
- Super easy to make! Partly because the tempeh is fermented soybeans you basically just have to cook, so it takes less time cooking like you would a Impossible burger meat. Plus, this recipe is easy to modify to your liking!
- Our tempeh bolognese sauce is made with onions, mushrooms, tempeh crumbles, sun-dried tomatoes, tomato paste, water, seasonings a little agave nectar. I didn’t cook mine with fresh minced garlic because I didn’t have it on hand, but you can absolutely add it in when you’re sauteeing the onions.
- It’s a perfect meal to feed the family quickly and it’s really hearty! Serve with a side salad and some crusty bread on the side and you’re good to go!
- Tempeh
Ingredients You Need
Quick & Easy Tempeh Bolognese Spaghetti Sauce Recipe
- 3/4 lb to 1 lb of cooked pasta of your choice, I used a hearty whole grain pasta
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 6 oz. can sliced mushrooms, drained well or use 2 cups fresh mushrooms, sliced
- 1 package (8 OZ) Lightlife™ Original Tempeh Protein Crumbles
- 1/2 cup sun-dried tomatoes, chopped up
- salt & pepper to taste
- *1 12 oz can tomato paste with 2 & ¾ cans of water from your tomato paste can or you can use vegetable broth if you prefer.
- 1 tablespoon oregano or whatever Italian spices you like
- 1 – 2 tablespoons light agave nectar, or sugar of choice, optional (I like to use it cut the sourness, but it’s up to you!)
- Vegan parmesan cheese
- Optional: red pepper flakes
Want a more chunky sauce? Add in a 28 oz can of crushed tomatoes or 14 oz. diced tomatoes to your tempeh bolognese sauce or you can just add 2 or 3 tablespoons of the tomato paste without the addition of water/broth. Add more seasonings if you need to spice it up more!
Instructions How to Make Quick & Easy Tempeh Bolognese Spaghetti
- In a large pot or large saucepan, add water and a couple pinches of salt for the pasta. You’ll cook your pasta according to instructions.
- While the water is coming to a boil for the pasta, in a large skillet over the stove, add your olive oil and start to heat the pan over medium heat.
- While you are cooking, add salt and pepper to each of the ingredient additions as needed. Start by sautéing the chopped onions over medium-high heat until they start to get translucent. Add your sliced mushrooms, sun-dried tomatoes and tempeh and continue cooking for a 3-4 minutes, if using fresh mushroom, you may have to cook an extra 3 to 4 minutes. Add the minced garlic and cook for another minute with the other ingredients.
- Add the tomato paste, water, oregano and agave nectar (or sugar of choice) and combine everything together to a boil on medium- high heat, stirring mixture so it doesn’t stick to the pan, then let sauce simmer on low heat for a few minutes so all the flavors incorporate together.
- Once the sauce has cooked through and is hot, drain the spaghetti and serve the sauce over the spaghetti.
- Serve with vegan parmesan and red pepper flakes if desired! Enjoy this hearty meal!
Storing Bolognese Sauce
- Store leftovers in an airtight container for 3-4 days in the refrigerator. You can reheat leftovers in the microwave.
Other Variations for Your Tempeh Bolognese Spaghetti Sauce Recipe
- If you don’t have tempeh, you can sub with Gardein The Ultimate Beefless Ground Crumbles.
- Reduce the tempeh crumbles if you want less tempeh meat with your vegan bolognese sauce.
- Add chopped green pepper or red pepper when you sauté your onions if you want more veggies! You can also add chopped carrots and celery if you like that kind of a spaghetti sauce as well.
- Sun-dried tomatoes, you either love them or hate them. If you’re not a fan, leave them out.
- If you don’t have minced garlic, add garlic powder, 2-4 tablespoons depending how much garlic flavor you like.
- As far as a sweetener, if you like a sweeter sauce, we used agave nectar, but you can use brown sugar, maple syrup or organic cane sugar.
- If you don’t have time to make a sauce, just use your favorite jar of tomato sauce to your cooked tempeh crumbles! Now that’s easy!!
- We used vegan parmesan, but you can top with some fresh basil, nutritional yeast flakes or top with some vegan mozzarella and make it like a baked spaghetti easily by microwaving a plateful of spaghetti and sauce with some mozzarella on top.
- If you also want more protein, I like adding cottage cheese to my vegan bolognese sauce and spaghetti. It’s kind of like making a vegan lasagna and you also get more protein into your body!
- Sub the pasta for a brown rice or quinoa for other ways to use this sauce.
In conclusion, incorporating healthy, plant-based meals into our diets doesn’t have to be difficult or time-consuming. With the help of this quick and easy vegan tempeh Bolognese spaghetti sauce, we can enjoy this delicious and nutritious meal without sacrificing taste or convenience.
As we continue to make conscious food choices, let us remember that small changes can make a big impact on our health and the environment. Bon appétit! Share on Pinterest, Instagram and Facebook!
More Delicious Meal Ideas!
- Vegan Spaghetti and Meat Sauce
- Vegan Lentil Bolognese Sauce
- Good Morning, Sunshine: Try This Tempeh and Veggie Breakfast Sandwich!
- Amazing 30 Minute Vegan Tempeh Tacos
- Easy Vegan Tempeh Swedish Meatballs
- 25 Comforting Vegan Instant Pot Recipes for Busy Weeknights!
Tempeh Bolognese Spaghetti
Ingredients
- 3/4 lb to 1 lb of cooked pasta of your choice I used a hearty whole grain pasta
- 2 tablespoons olive oil
- 1 medium onion chopped
- 3 garlic cloves minced
- 1 6 oz can sliced mushrooms drained well or use 2 cups fresh mushrooms, sliced
- 1 8 oz package package Lightlife™ Original Tempeh Protein Crumbles
- 1/2 cup sun-dried tomatoes chopped up
- salt & pepper to taste
- 1 12 oz can tomato paste with 2 & ¾ cans of water from your tomato paste can see notes if your want chunkier
- 1 tablespoon oregano or whatever Italian spices you like
- 1 - 2 tablespoons light agave nectar or sugar of choice, optional (I like to use it cut the sourness, but it’s up to you!)
- Vegan parmesan cheese
- Optional: red pepper flakes
Instructions
- In a large pot, add water and a couple pinches of salt for the pasta. You’ll cook pasta according to instructions.
- .While the water is coming to a boil for the pasta, in a large skillet, add your olive oil and start to heat the pan over medium-high heat.
- Start by sautéing the chopped onions over medium heat until they start to get translucent. (While you are cooking, add salt and pepper to each of the ingredient additions as needed.) Add your sliced mushrooms, sun-dried tomatoes and tempeh and continue cooking for a 3-4 minutes, if using fresh mushroom, you may have to cook an extra 3 to 4 minutes. Add the minced garlic and cook for another minute with the other ingredients.
- Add the tomato paste, water, oregano and agave nectar (or sugar of choice) and combine everything together to a boil on medium-high heat, stirring mixture so it doesn't stick to the pan, then let sauce simmer on low heat for a few minutes so all the flavors incorporate together.
- Once the sauce has cooked through and is hot, drain the spaghetti and serve the sauce over the spagetti.
- Serve with vegan parmesan and red pepper flakes if desired! Enjoy this hearty meal!