Easy Tempeh Bolognese Sauce
This recipe with one standard block of tempeh yields about 3 to 4 portions of sauce when mixed with tomato passata and pasta.
Recreate the comforting, rustic richness of classic Italian Sunday gravy with this Easy Tempeh Bolognese Sauce. Packed with plant protein and simmered with aromatic vegetables and sweet crushed tomatoes, this robust pasta sauce satisfies even the most devoted meat lovers.
Why This Recipe Works
Tempeh offers an unbeatable firm, textured crumb that mimics traditional ground meat without turning mushy during a lengthy simmer. Sautéing the tempeh in premium olive oil alongside garlic and onions infuses the soy cake with rich savory depth while neutralizing any natural bitterness.
Chef's Pro-Tips
- Steam before mashing (optional): If you are new to tempeh, steaming the block for 5 minutes before crumbling removes any residual earthiness and opens up the texture to soak in more tomato broth.
- Pairing suggestions: Serve generously over al dente pappardelle or rigatoni, and finish with a hearty dusting of homemade vegan cashew Parmesan.
Ingredients
- 1 blocktempeh (200g - 250g)
- 1 bottletomato passata (pureed tomatoes, approx. 400g–500g)
- 1 mediumonion, finely chopped
- 2 clovesgarlic, minced
- 1 smallcarrot, finely grated (optional for sweetness)
- 2 tablespoonsolive oil
- 2 tablespoonssoy sauce or tamari
- 1 teaspoonsmoked paprika
- 1 teaspoondried oregano or Italian seasoning
- 1 dashsalt and black pepper to taste
- 1 splashwater or vegetable broth
Instructions
- Prep and De-bitter the Tempeh: Use your hands to crumble the tempeh block into small pieces resembling ground meat. Alternatively, grate it using a coarse cheese grater. Place the crumbled tempeh into a small pot and cover with water or vegetable broth. Bring to a boil and let it simmer for 10 minutes. This removes any natural bitterness and softens the texture. Drain well and set aside.
- Sauté the Aromatics: Heat 2 tablespoons of olive oil in a large skillet or pan over medium heat. Add the chopped onion and grated carrot. Sauté for about 5-7 minutes until soft and translucent. Stir in the minced garlic and cook for another 1 minute until fragrant.
- Sear the Tempeh and Build the Flavor: Add the drained, crumbled tempeh directly into the skillet with the onions and garlic. Pour in 2 tablespoons of soy sauce and season with 1 teaspoon of smoked paprika, salt, and pepper. Stir well and fry everything together for 5 minutes. The tempeh will absorb the savory flavors and get slightly crispy.
- Add Passata and Simmer: Pour the tomato passata into the pan. Add the dried oregano and a small splash of water if the sauce looks too thick. Reduce the heat to low, cover with a lid, and let it gently simmer for 15 minutes. Stir occasionally.
Chef's Tip
Serve this rich, high-protein sauce over your favorite pasta (like spaghetti or rigatoni) and top it with some fresh basil or vegan parmesan cheese!