Meatless Monday’s: Tempeh Bolognese

Who says Bolognese needs meat to be rich, hearty, and satisfying? This Tempeh Bolognese is here to prove that plant-based comfort food can be just as bold and flavorful. With crumbled tempeh soaking up the garlicky, herby tomato sauce, every bite delivers a punch of umami goodness. Tossed with penne and topped with fresh basil, this dish is perfect for weeknight dinners, meal prep, or impressing even the most skeptical carnivores at your table. Ready to dig into a guilt-free bowl of pasta bliss? Let’s get cooking!

What You Need

Ingredients:
8 oz. (225g) penne, uncooked
1 tbsp. olive oil
3 cloves garlic, minced
1 medium onion, chopped
1 red bell pepper, chopped
7 oz. (200g) tempeh, crumbled
14 oz. (400g) can chopped tomatoes
2 tbsp. tomato puree
1 tbsp. apple cider vinegar
1 tsp. mixed herbs
Fresh basil, for serving

Directions

Cook the pasta according to the package instructions. Drain and set aside.
Heat olive oil in a large pan over medium-high heat. Add the garlic and onion, sautéing until fragrant (about 3-4 minutes).
Stir in the red bell pepper and crumbled tempeh, cooking for another 5 minutes.
Lower the heat to medium-low and add chopped tomatoes, tomato puree, vinegar, and mixed herbs. Season with salt and pepper. Bring to a boil, then let it simmer for 5-6 minutes until heated through.
To serve, divide the pasta and Bolognese sauce between plates and top with fresh basil. Enjoy!
Makes 4 servings.

Calories per serving: 413
Fats per serving: 10 grams
Protein per serving: 19 grams
Carbohydrates per serving: 62 grams

This recipe is taken from our Eat Lean: Plant-Powered cookbook featuring 40 delicious recipes for a vibrant vegan lifestyle.

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