quick meals: tempeh bolognese pasta

a filling and awesome meal.

Tempeh is a fermented soy product that is a great source of vegan protein, with a nutty flavor and chewy texture. It can sometimes be intimidating to cook because it needs a bit of work to make it taste awesome; tempeh has a natural, slightly bitter flavor and most people like a marinade or a good sauce to keep their palettes happy. But this pasta is perhaps the best way to add tempeh into your meatless meal rotation. Tempeh Bolognese Pasta is a great weeknight dinner for the whole family, featuring fresh vegetables, good vegan protein, and the ease of a pasta meal.

tempeh bolognese with brown rice pasta

Tempeh Bolognese Pasta

¼ cup olive oil
1 cup diced onion
1 cup diced bell pepper
1 cup diced carrot
1 cup sliced mushrooms
2-4 cloves garlic, minced
1 (8 ounce) block tempeh, crumbled
1 (24-25 ounce) jar marinara sauce of choice
1 Tablespoon Italian herb mixture (thyme, basil, oregano, etc.)
Sea salt and black pepper to taste
½ cup water (more to taste)
1 (16-ounce) package pasta

  1. In a large skillet heat 2 Tablespoons olive oil over medium heat. Add onions and cook until just browned, about 5-8 minutes. Add remaining olive oil and green pepper, carrot, garlic, and tempeh. Cook for 10-15 minutes, stirring constantly, until vegetables are soft and tempeh is browned.
  2. Lower heat and add marinara sauce and herbs. Stir to combine, adding water to thin slightly. Taste sauce, and season with salt and pepper if needed.
  3. Simmer sauce for 10 minutes on low heat, stirring often.
  4. Meanwhile, cook pasta according to package directions. Drain and rinse with cool water.
  5. Divide pasta between four bowls, and smother with sauce. Enjoy!

Yield: Four generous servings

sometimes black spots appear on the tempeh, but don’t worry about whether your tempeh is blond or mottled- natural variations in the culturing process produces different colors.
a filling and awesome meal.


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About Andrea Bertoli 591 Articles
A vegan chef, cookbook author, wellness educator, writer, surfer, and yogi based in Honolulu. Follow my delicious adventures on Instagram

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