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tempeh vegan bolognese
Print Recipe
5 from 2 votes

Tempeh Bolognese

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course
Keyword: family friendly, healthy, pasta, plantbased
Servings: 4 people

Ingredients

  • 500 g uncooked pasta or spaghetti (if you're eating for health or weight loss, I highly recommend alternative pasta such as chickpea, lentil or buckwheat. Find all three at Tesco! If not, please do avoid white pasta)
  • 1 package tempeh (chopped into small cubes)
  • 200 g chopped mushrooms
  • 1 tsp olive oil
  • 100 g chopped fresh spinach
  • 400 g tinned chopped tomatoes
  • 600 g passata
  • Shake salt and pepper to taste
  • 1 tsp paprika (optional)
  • 2 tbsp nutritional yeast (optional)

Instructions

  • Bring a pot of water to the boil and add your pasta (cooking time will depend on the package)
  • Add your tempeh and mushrooms to a pain with the olive oil, paprika and a splash of water to saute. Cook for approx 5 minutes.
  • Add the spinach, chopped tomato and passata. Bring to the boil and allow to simmer for a few minutes.
  • Serve your pasta, then the bolognese on top. Add salt, pepper and nutritional yeast sprinkles to taste.