Tempeh Bolognese Recipe

Name: Tempeh Bolognese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbs. plus 1 1/2 tsp. olive oil, divided; 1 medium onion, peeled and finely chopped (1 1/2 cups); 1 large carrot, finely chopped ( 1/2 cup); 1 cup finely chopped celery; 1 Tbs. dried oregano; 3 cloves garlic, minced (1 Tbs.); 1 8-oz. pkg. tempeh; 1 Tbs. reduced-sodium soy sauce; 1 28-oz. can fire-roasted diced tomatoes; 1/2 cup dry white wine; 2 Tbs. tomato paste; 1 tsp. vegan Worcestershire sauce; 1/2 cup low-fat evaporated skim milk

Servings: persons

1 Tbs. plus 1 1/2 tsp. olive oil, divided
1 medium onion, peeled and finely chopped (1 1/2 cups)
1 large carrot, finely chopped ( 1/2 cup)
1 cup finely chopped celery
1 Tbs. dried oregano
3 cloves garlic, minced (1 Tbs.)
1 8-oz. pkg. tempeh
1 Tbs. reduced-sodium soy sauce
1 28-oz. can fire-roasted diced tomatoes
1/2 cup dry white wine
2 Tbs. tomato paste
1 tsp. vegan Worcestershire sauce
1/2 cup low-fat evaporated skim milk

1
Heat 1 Tbs.
2
oil in large skillet over medium-high heat.
3
Add onion, carrot, celery, oregano, and garlic, and cook 5 to 6 minutes, or until vegetables are browned, stirring often.
4
Meanwhile, heat remaining 1 1/2 tsp.
5
oil in separate skillet over medium heat.
6
Add tempeh, and brown 2 minutes on each side.
7
Add soy sauce and 1/2 cup water.
8
Cook tempeh 5 minutes more, or until liquid has absorbed.
9
Break tempeh into small crumbles with spatula.
10
Stir tempeh, tomatoes, wine, tomato paste, and Worcestershire sauce into onion mixture.
11
Reduce heat to medium-low, and simmer, partially covered, 10 minutes.
12
Stir in evaporated milk, and simmer 5 minutes more.
13
Season with salt and pepper, if desired.

357

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 Tbs. plus 1 1/2 tsp. olive oil, divided, 1 medium onion, peeled and finely chopped (1 1/2 cups), 1 large carrot, finely chopped ( 1/2 cup), 1 cup finely chopped celery, and more.

Yes, Tempeh Bolognese falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tempeh Bolognese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions