Tempeh Bolognese

Tempeh Bolognese

By Better Nature

Average rating: 5.0 • Rated by 8 users

Servings: 2

Total time: 45 min

Preparation time: 15 min

Cooking time: 30 min

Cooking methods: Frying , Boiling

Difficulty: Beginner

The inspiration behind our spag-bol-able tempeh, the trusty spag bol itself! Our Tempeh Mince slots in as the perfect replacement for the mince, providing a rich and meaty texture. Mmm we’re making ourselves hungry...



4 garlic cloves, crushed
1 small red onion, finely sliced
carrots, sliced into chunks • 200 g
mushrooms, sliced into chunks • 200 g
rapeseed oil • 4 tsp
Tempeh Mince • 170 g
favourite tomato & basil pasta sauce (bought or made) • 200 g
spaghetti • 110 g
vegan parmesan, grated • 50 g
basil, chopped • 40 g




Prepare the garlic, red onion, carrots, mushrooms and basil


In a frying pan, heat 2 teaspoons of the rapeseed oil for 1 minute over medium heat


Add in the garlic and red onions and cook them for 3 minutes


Add in the carrots and mushrooms and cook them for a further 7 minutes


As these are cooking, in a large saucepan, heat the other two teaspoons of rapeseed oil for 1 minute over medium heat


Add in the mince to this saucepan and mix frequently for about 5 minutes, to ensure it doesn’t catch


Reduce the heat to a low heat, then add the garlic, onion, carrots and mushrooms mixture to the mince, followed by the pasta sauce, continuing to mix them together for 10 mins


While mixing, start boiling the kettle to cook the spaghetti and cook the spaghetti according to the instructions on the pack


Once the spaghetti is ready, serve it up on the plate, then top it with the tempeh bolognese


Top the dish with the vegan parmesan and chopped basil, serve and enjoy!

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