Vegan Tempeh Bolognese Pasta
This Vegan Tempeh Bolognese Pasta is a delicious and nutritious twist on the classic Italian dish. It's packed with protein and flavor, making it a perfect weeknight meal for the whole family.
Ingredients
- 1 package of tempeh, crumbled
- 1 onion, diced
- 3 cloves of garlic, minced
- 1 carrot, grated
- 1 celery stalk, diced
- 1 can of crushed tomatoes
- 1 tablespoon of tomato paste
- 1 teaspoon of dried oregano
- 1 teaspoon of dried basil
- Salt and pepper to taste
- 8 oz of pasta of your choice
- Fresh basil for garnish
Instructions
- In a large pan, sauté the crumbled tempeh, onion, and garlic until the tempeh is golden brown.
- Add the grated carrot and diced celery, and cook for another 5 minutes.
- Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer for 15-20 minutes.
- While the sauce is simmering, cook the pasta according to the package instructions.
- Once the pasta is cooked, drain it and toss it with the bolognese sauce.
- Serve the pasta topped with fresh basil.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 20g
- Carbohydrates
- 45g
- Fat
- 10g
Supplies
Large pan Cooking spoon Pot for cooking pasta Colander
Tools
Knife Cutting board
Serving suggestions
Serve the Vegan Tempeh Bolognese Pasta with a side of garlic bread and a fresh green salad.
Tips & tricks
For a cheesy flavor, sprinkle some nutritional yeast on top of the pasta before serving.
Cost
$15