The Best Vegan Bolognese Recipe
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.
- 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
Scale
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
- 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.
- 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.
- Cook the Spaghetti: While the sauce simmers, cook the spaghetti according to package instructions until al dente. Drain the pasta well.
- 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
Find it online: https://chefmilacook.com/the-best-vegan-bolognese-recipe/
