The Best Vegan Bolognese Recipe

Introduction

This vegan Bolognese is a hearty and flavorful twist on the classic Italian sauce, made with protein-rich tempeh and fragrant herbs. It’s perfect for a comforting weeknight dinner and pairs beautifully with spaghetti.

Ingredients

• 7 oz (400 g) tempeh
• 1 tablespoon olive oil
• ½ yellow onion, chopped
• 3 cloves garlic, minced
• ½ red hot pepper, deseeded and finely chopped
• 1 cup marinara sauce
• 1 teaspoon Italian seasoning
• 1 teaspoon fresh oregano (or ½ teaspoon dried)
• 1 teaspoon fresh thyme (or ½ teaspoon dried)
• 1 teaspoon Marmite
• Salt and freshly ground black pepper, to taste
• 8 oz (500 g) spaghetti
• Vegan parmesan, for garnish
• Fresh basil, for garnish

Instructions

1. Step 1: Break the tempeh into small crumbles by hand or use a grinder. Heat olive oil in a large skillet over medium-high heat. Add the chopped onion and sauté for 1-2 minutes, then add the tempeh crumbles. Cook, stirring occasionally, until the tempeh is lightly browned, about 5 minutes. Add minced garlic and chopped red pepper and cook for another minute.
2. Step 2: Stir in the marinara sauce, Italian seasoning, oregano, thyme, and Marmite. Let the sauce simmer for about 10 minutes, or until most of the liquid has been absorbed. Season with salt and freshly ground black pepper to taste.
3. Step 3: While the sauce cooks, prepare spaghetti according to package instructions until al dente. Drain and serve topped with the vegan Bolognese sauce. Garnish with vegan parmesan and fresh basil before serving.

Tips & Variations

• For extra depth, try adding a splash of red wine or a pinch of smoked paprika to the sauce.
• Swap tempeh for finely chopped mushrooms for a different texture and flavor.
• If you like a milder sauce, reduce or omit the red hot pepper.

Storage

Store any leftover Bolognese sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if the sauce has thickened too much. Cooked spaghetti is best stored separately to keep it from becoming mushy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this Bolognese ahead of time?

Yes, the sauce can be made a day or two in advance and refrigerated. The flavors often improve as they meld together. Just reheat before serving and cook fresh pasta.

Is Marmite essential for this recipe?

Marmite adds a savory, umami boost, but if you don’t have it, you can substitute with soy sauce or miso paste for a similar depth of flavor.

The Best Vegan Bolognese Recipe

Print Recipe

★★★★★

4.9 from 63 reviews

A flavorful and wholesome vegan Bolognese recipe made with protein-rich tempeh and aromatic herbs, simmered in a rich marinara sauce and served over perfectly cooked spaghetti. This plant-based twist on a classic Italian dish is easy to prepare and perfect for a comforting, healthy meal.

• Author: Mila
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Italian
• Diet: Vegan

Ingredients

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For the Vegan Bolognese Sauce

• 7 oz (400 g) tempeh
• 1 tablespoon olive oil
• ½ yellow onion, chopped
• 3 cloves garlic, minced
• ½ red hot pepper, deseeded and finely chopped
• 1 cup marinara sauce
• 1 teaspoon Italian seasoning
• 1 teaspoon fresh oregano (or ½ teaspoon dried)
• 1 teaspoon fresh thyme (or ½ teaspoon dried)
• 1 teaspoon Marmite
• Salt and freshly ground black pepper, to taste

For the Pasta

• 8 oz (500 g) spaghetti

For Garnishing

• Vegan parmesan
• Fresh basil leaves

Instructions

1. Prepare Tempeh and Sauté Aromatics: Break the tempeh into small crumbles using your fingers or grind it with a grinder. Heat olive oil in a large skillet or frying pan over medium-high heat. Add the chopped yellow onion and sauté for 1–2 minutes until slightly softened, then add the tempeh crumbles. Cook for about 5 minutes, stirring occasionally, until the tempeh is slightly browned. Add the minced garlic and finely chopped red hot pepper and sauté for an additional minute to release their aromas.
2. Simmer the Sauce: Pour in the marinara sauce and add Italian seasoning, fresh or dried oregano and thyme, and Marmite. Stir well and let the mixture simmer for 10 minutes or until most of the liquid is absorbed, stirring occasionally. Season with salt and freshly ground black pepper according to taste.
3. Cook the Spaghetti: While the sauce simmers, cook the spaghetti according to package instructions until al dente. Drain the pasta well.
4. Serve and Garnish: Plate the spaghetti and top with the vegan Bolognese sauce. Garnish with vegan parmesan and fresh basil leaves. Serve immediately and enjoy your delicious vegan meal.

Notes

• Tempeh can be swapped for textured vegetable protein or finely chopped mushrooms for varied texture.
• Marmite adds umami richness; substitute with soy sauce or miso paste if unavailable.
• Adjust the quantity of red hot pepper to your preferred spice level.
• For a gluten-free option, use gluten-free pasta.
• Leftover sauce can be refrigerated for up to 3 days or frozen for longer storage.

Keywords: Vegan Bolognese, Tempeh Bolognese, Vegan Pasta Sauce, Plant-Based Recipes, Italian Vegan Recipe