Heat 2-3 tablespoons olive oil in a sauté pan over medium heat. Add the onion and sauté for 6 to 7 minutes.
Add the carrots and celery and continue to sauté for 5 more minutes.
While the carrots and celery cook, place the tempeh in a food processor and chop until granulated.
Add the tempeh, paprika, salt, and pepper to the sauté pan. Stir and sauté for 2 more minutes.
Add the white wine and cook to let the alcohol evaporate. Add the crushed tomato with a little salt.
Reduce to low heat and cook for approximately 10 minutes, then add the vegetable broth. Cook a couple more minutes and salt if needed.
Meanwhile, cook the pasta in a stockpot or dutch oven according to the package instructions.
Serve the pasta with the bolognese on top. You can top with your favorite vegan cheese.