Spaghetti with Tempeh Bolognese

Spaghetti with Tempeh Bolognese

Spaghetti with Tempeh Bolognese

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine Italian
Diet Vegan, Vegetarian
Servings 4
Calories 145 kcal


  • 5.3 oz tempeh
  • 1 onion chopped
  • 1 carrot chopped
  • 1 celery stick chopped
  • cups crushed tomatoes
  • ½ cup White wine
  • Salt as needed
  • ½ teaspoon paprika
  • ¼ teaspoon ground pepper
  • 1 teaspoon oregano
  • 1 cup vegetable stock
  • Extra virgin olive oil as needed
  • 1 16 oz pack spaghetti


  • 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.


Calories: 145kcalCarbohydrates: 15gProtein: 9gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 352mgPotassium: 503mgFiber: 3gSugar: 6gVitamin A: 2973IUVitamin C: 10mgCalcium: 91mgIron: 2mg
Food Group Rice, Pasta & Grains
Keyword Easy
Cooking Method Boiling, Sauteing
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