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Tempeh Bolognese sauce in a pan.
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5 from 1 vote

Vegan Bolognese Sauce with Tempeh

This easy vegan Bolognese sauce with tempeh recipe uses a simple method for making delicious tempeh crumbles for the best plant-based red sauce.
Prep Time15 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 20 minutes
Course: Condiment, Main Courses
Cuisine: Italian
Diet: Vegan
Servings: 6 servings
Calories: 143kcal
Author: Denise Perrault

Ingredients

  • 8 ounces tempeh 1 block
  • 4 cups vegetable broth
  • 1 tablespoon soy sauce
  • 1 medium onion diced
  • 1 medium carrot peeled and grated
  • 2 cloves garlic minced
  • 28 ounces canned tomatoes
  • 1 teaspoon fresh rosemary chopped, or ½ tsp. dried rosemary
  • 1 cup vegetable broth
  • 1 tablespoon Balsamic vinegar
  • salt and black pepper to taste
US Customary - Metric

Instructions

  • Cut the tempeh block into quarters, then crumble them into small, bite-sized pieces.
  • Add the crumbled tempeh, 4 cups of vegetable broth, and 1 tablespoon of soy sauce to a medium saucepan.
  • Cover and simmer over medium-high heat for 20 minutes.
  • Drain the tempeh into a colander. Press the pieces against the sides to get as much moisture out as possible.
  • Heat a large skillet or Dutch oven to medium, then add the onions and carrots.
  • Cook the onions and carrots, stirring often until they soften (3-4 minutes).
  • Stir in the tomatoes. Use a wooden spoon to break up the bigger pieces.
  • Add the rosemary, balsamic vinegar, and 1 cup of vegetable broth. Mix in the tempeh.
  • Cover and simmer the sauce on low for 45 minutes until the sauce is thick.
  • Taste, and add salt and pepper as desired.

Notes

  • For a thinner sauce, add more vegetable broth. To thicken it, simmer for longer or add a tablespoon of tomato paste (tomato puree).
  • ​Store leftover sauce in an airtight container in the fridge for 3-4 days. You can also freeze the Bolognese sauce for 3 months. 
  • For a spicy sauce, add a pinch of cayenne pepper or red chili flakes. 
  • Simmered tempeh crumbles can be made ahead and can be frozen for several months. 

Nutrition

Calories: 143kcal | Carbohydrates: 20g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 1144mg | Potassium: 629mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2411IU | Vitamin C: 15mg | Calcium: 99mg | Iron: 3mg