Stovetop Tempeh Bolognaise
A rich, hearty vegan bolognaise made in a single pot. Tempeh provides a fantastic meaty texture that absorbs flavors perfectly.
This Tempeh Bolognaise converts perfectly into a single-pot stovetop recipe. Grating or finely dicing the vegetables ensures you get the same thick, luxurious texture that higher-end food processors or slow cookers create, but in a fraction of the time.
Why This Recipe Works
Tempeh is an absolute powerhouse for vegan meat sauces. Unlike lentils which can turn to mush, crumbled tempeh holds a firm, "meaty" bite. Sautéing the tempeh separately first with the tamari and dried herbs ensures it acts like a sponge, drinking up all that savory, umami flavor before it ever hits the tomato sauce.
Which Bolognese to Choose?
We have two tempeh bolognese recipes! If you have a few extra minutes to chop vegetables and want a thick, chunky, rich, and traditional red-wine Italian sauce with a firm meaty bite, this Stovetop Tempeh Bolognaise is the winner. If you want a quicker, smoother, and slightly smoky weeknight sauce, go with our Easy Tempeh Bolognese Sauce.
Chef's Pro-Tips
- Vegan Parmesan: Since you prefer vegan recipes, make sure to use a vegan-friendly dairy-free parmesan or simple nutritional yeast to replace the standard cheese garnish, or try making your own easy cashew-based parmesan to go with this!
- Explore alternatives: If you're looking for more variety, this sauce technique works beautifully with other high-protein bases like a lentil bolognaise.
Ingredients
- 200 gtempeh, crumbled into small mince pieces
- 50 mlextra virgin olive oil
- 1 mediumeschalot, finely minced
- 3 clovesgarlic, minced
- 50 mltamari
- 0.5 tspdried basil
- 0.5 tspdried sage
- 0.5 tspdried thyme
- 0.5 mediumzucchini, grated or finely chopped
- 1 mediumcarrot, grated or finely chopped
- 40 gtomato paste
- 1 canchopped tomatoes (400g)
- 30 mlred wine
- 4 sprigsfresh basil leaves
- 1 favorite pasta and vegan parmesan (to serve)
Instructions
Instructions
- Sauté the aromatics: Heat the olive oil in a large saucepan over medium heat. Add the minced eschalot and garlic, sautéing for 3 minutes until soft and fragrant.
- Brown the tempeh mince: Add the crumbled tempeh, tamari, dried basil, dried sage, and dried thyme to the pan. Sauté for 5 minutes, stirring frequently, until the tempeh absorbs the flavours and browns slightly. Remove the mixture from the pan and set it aside in a bowl.
- Cook the vegetable base: In the same pan, add the finely grated zucchini and carrot. Sauté for 3 minutes until they begin to soften.
- Simmer the sauce: Stir in the tomato paste, canned chopped tomatoes, red wine, and fresh basil leaves. Bring the sauce to a gentle simmer, lower the heat, and let it cook uncovered for 10 minutes until thickened.
- Combine and serve: Stir the cooked tempeh mince back into the tomato sauce. Toss with hot pasta and top with your vegan parmesan.