Description
Tempeh Bolognese Spaghetti Sauce is a hearty and flavorful plant-based dish that delights even the most devoted meat lovers. This easy-to-make sauce combines crumbled tempeh with canned tomatoes, aromatic herbs, and a splash of red wine, creating a robust flavor that perfectly coats your favorite pasta. Ideal for cozy dinners or entertaining friends, this recipe is not just delicious but also visually stunning on any dining table.
Ingredients
Scale
- 8 oz tempeh, crumbled
- 1 can (28 oz) crushed tomatoes
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 medium carrot, finely chopped
- ½ cup red wine
- 2 tbsp olive oil
- 2 tsp Italian herbs (basil, oregano, thyme)
- Salt and pepper to taste
- 8 oz spaghetti pasta
Instructions
- 1. Prep ingredients: Chop onion, mince garlic, dice carrot, and crumble tempeh.
- 2. Sauté aromatics: Heat olive oil in a skillet over medium heat. Add onions and cook until translucent (about 5 minutes), then add garlic.
- 3. Add veggies and tempeh: Stir in carrots and cook until softened. Add crumbled tempeh and cook until slightly golden.
- 4. Combine tomatoes and wine: Pour in crushed tomatoes and red wine; stir gently and simmer for 10 minutes.
- 5. Season: Add Italian herbs along with salt and pepper; let simmer for at least 20 minutes for flavors to meld.
- 6. Cook spaghetti: Boil water in a separate pot; cook spaghetti according to package instructions until al dente.
- 7. Serve hot topped with fresh basil or grated cheese if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 16g
- Cholesterol: 0mg