Tempeh Bolognese Spaghetti
Want to learn how to turn an ordinary pasta dinner into a mouth-watering, nutrient-packed feast with our quick and easy Tempeh Bolognese Spaghetti 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!
Servings: 6 Servings
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!
Notes
Want a chunkier sauce? Add a 28 oz can of crushed tomatoes or a 14 oz can of diced tomatoes along with the tomato paste, and skip the water since the canned tomatoes provide the liquid.
Want it thicker without adding tomatoes? Cut the water down to 1 to 2 cans instead of 2 3/4, or thin the sauce with reserved pasta water until you get the consistency you like.