Easy Vegan Bolognese Sauce with Tempeh

This easy vegan Bolognese sauce with tempeh recipe has a savory and rich depth of flavor with just a few simple ingredients using a simple method for preparing tasty, tender tempeh crumbles. 

If you're new to it or a dedicated fan of tempeh, once you learn this secret, you'll use it for all your tempeh recipes. And I promise you'll be making tempeh Bolognese pasta sauce, tempeh tacos, veggie tempeh burgers, and tempeh sausage patties with gusto.  

Why You'll Love This Recipe

• Tempeh is a great way to add plant-based protein and dietary fiber to your recipes, and how we'll build a meatless meat sauce. 
• Simmering tempeh takes a few extra minutes, but it's incredibly easy and well worth it in terms of flavor and meaty texture. 
• Use Tamari and gluten-free pasta for a dinner that meets your specific needs. 
• A hearty sauce for comfort food that goes a long way. 

Ingredients, Notes, and Substitutions

Tempeh. Tempeh is made primarily from whole soybeans are bound into a firm cake through a fermentation process. When crumbled and simmered, it has a texture like ground meat. Look for tempeh in the grocery or health food stores in the chiller cabinet near the tofu. 

Soy sauce. Soy sauce is used with vegetable broth to simmer tempeh and add umami flavor. Add Tamari (gluten-free), light soy sauce, or omit it if you don't have it. 

Tomatoes. Use any kind of tinned tomatoes you like. My preference is cherry tomatoes. 

Rosemary. Fresh rosemary is the only herb I use for bolognese sauce. Add ½ a teaspoon of dried rosemary or 1 teaspoon of Italian seasoning. 

Balsamic vinegar. This is one of my favorite seasonings for red sauces because it adds a touch of sweetness. Use white balsamic or a combination of red wine vinegar and a drop of maple syrup as a substitute. 

Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.

Recipe Variations

Traditional Bolognese sauces often use red or white wine for deglazing. If you want a splash of wine, add it after you add the garlic. 

If you don't fancy using tempeh, options include bulgur, lentils, dehydrated soy crumbles (TVP), or commercial plant-based meats. 

Step-by-Step Instructions

Step 1: Crumble the tempeh into bite-sized pieces. Add them to a large saucepan. Add 4 cups of vegetable broth or water, plus 1 tablespoon of soy sauce. Start at medium-high heat and simmer the tempeh for 20 minutes. Drain and press the moisture from the crumbles. 

Step 2: Heat a Dutch oven or large heavy-bottomed large pan to medium heat. Cook the onions and carrots for 3-4 minutes. Str in the garlic, then add the tomatoes. 

Step 3: Add 1 cup of vegetable broth, rosemary, and balsamic vinegar. 

Step 4: Mix in the tempeh crumbles. Adjust the heat so the sauce is barely simmering. Cover and cook for 45 minutes. 

Pro Tips

• If you use cherry or whole tomatoes, break them up with the back of a spoon after adding them to the pan. 
• Once you add the broth, stir the bottom of the pan to clear it. Do this a few times during the simmering process. 
• For a thinner sauce, add more vegetable broth. To thicken it, simmer for longer or add a tablespoon of tomato paste (tomato puree). 

Serving Suggestions

This is a great sauce for serving over pasta with a side of vegan parmesan cheese or fresh basil. And it's a delicious filling for vegan lasagnas with tofu ricotta and vegan mozzarella cheese. Any leftover sauce makes a quick topping for baked potatoes too. 

Frequently Asked Questions