This hearty tempeh bolognese is a deeply savory, plant-based twist on the classic Italian favorite. Packed with protein-rich tempeh, earthy mushrooms, and a rich tomato sauce, it delivers all the comfort of traditional bolognese while being entirely meat-free. Perfect for batch cooking, this sauce tastes even better the next day, making it ideal for busy weeks.

Why You’ll Love This Recipe

This tempeh bolognese is rich, satisfying, and full of umami flavor thanks to the combination of mushrooms, soy sauce, herbs, and smoked paprika. It’s an excellent source of plant protein, making it especially nourishing and filling.

You’ll also appreciate how practical it is. The recipe makes a generous batch that stores and freezes well, so you can cook once and enjoy multiple meals. Using a food processor speeds up prep time, and the ingredients are simple pantry staples.

Whether you are new to plant-based eating or already love cooking with tempeh, this recipe is approachable, flavorful, and versatile.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

TEMPEH BOLOGNESE SAUCE

15 g dried porcini mushrooms
500 ml boiling water (for soaking porcini)

2–4 tablespoons olive oil (30–60 ml total, divided)
1 medium onion, finely diced
3 large garlic cloves, finely diced

350 g chestnut or cremini mushrooms, roughly chopped
220 g tempeh (smoked or plain), crumbled

400 g tomato passata
180 ml red wine (optional)

1 teaspoon smoked paprika (increase slightly if using plain tempeh)
1 tablespoon soy sauce (15 ml) or tamari for gluten-free
2 teaspoons Italian dried herbs
1/8 teaspoon ground nutmeg (optional)
2 teaspoons balsamic vinegar (10 ml)
1 teaspoon brown sugar or date syrup (5 ml, optional)

Salt and black pepper to taste

FOR SERVING

500 g dried pasta of choice, cooked al dente
Chopped fresh parsley (optional)
Vegan parmesan (optional)

Directions

1. Prepare the mushroom stock
   Steep the dried porcini mushrooms in 500 ml of boiling water for at least 30 minutes. For deeper flavor, soak longer if possible. If not using porcini, dissolve a mushroom stock cube in 500 ml of boiling water.
2. Sauté the aromatics
   Heat 2 tablespoons of olive oil in a large frying pan over low heat. Add the diced onion and cook until translucent. Add the garlic and sauté until fragrant and softened.
3. Process mushrooms and tempeh
   Using a food processor, pulse the mushrooms until finely minced but not pureed. Transfer to a bowl. Pulse the tempeh separately until crumbly.
4. Cook the mushrooms
   Add the minced mushrooms to the pan with onion and garlic. Season with a small pinch of salt. Cook until the mushrooms turn dark brown and all released moisture evaporates.
5. Optional: brown the tempeh
   For better texture, heat 1–2 tablespoons of olive oil in a wok or non-stick pan. Add the crumbled tempeh and fry until lightly browned.
6. Combine the sauce
   If using porcini, remove them from the soaking liquid, rinse to remove grit, chop finely, and add to the pan. Pour in the tomato passata, tempeh, red wine (if using), and the reserved mushroom stock (avoid adding any gritty sediment at the bottom).

Add smoked paprika, dried herbs, soy sauce, black pepper, and nutmeg if using. Stir well.

7. Simmer
   Let the sauce simmer gently for 30–40 minutes, stirring occasionally, until thick and rich. Taste and adjust seasoning with salt, sugar, and balsamic vinegar if needed.
8. Combine with pasta
   Cook pasta according to package instructions. Reserve a small cup of pasta cooking water before draining. Toss the pasta with the sauce, adding a splash of pasta water if needed to loosen the sauce.

Serve with chopped parsley and vegan parmesan if desired.

Servings and timing

Servings: 6–8 portions

Preparation time: 20 minutes
Cooking time: 60 minutes
Total time: approximately 1 hour 20 minutes

Per serving (sauce only, based on 1 of 8 servings):
Calories: approximately 124
Protein: 9 g
Fat: 7 g
Carbohydrates: 8 g

Variations

For a gluten-free version, use tamari instead of soy sauce and gluten-free pasta.

If you prefer an alcohol-free sauce, replace the wine with extra mushroom stock and increase balsamic vinegar slightly for acidity.

Add finely diced carrots and celery for a more traditional soffritto base.

For extra richness, stir in a tablespoon of plant-based cream near the end of cooking.

If you enjoy a little heat, add a pinch of chili flakes while sautéing the garlic.

Storage/Reheating

Refrigerator: Store cooled sauce in an airtight container for up to 4 days. The flavor improves after resting overnight.

Freezer: Freeze completely cooled sauce in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator or at room temperature until softened.

Reheating: Warm gently on the stovetop over low heat, adding a splash of water or stock if the sauce has thickened too much. Stir occasionally to prevent sticking.

FAQs

Can I use plain tempeh instead of smoked tempeh?

Yes. If using plain tempeh, increase the smoked paprika slightly to enhance depth of flavor.

Does tempeh need to be steamed before cooking?

Steaming is optional. It can reduce natural bitterness, but many people enjoy its flavor as is.

Can I make this without a food processor?

Yes. Finely chop the mushrooms and crumble the tempeh by hand for a slightly chunkier texture.

What pasta works best with this sauce?

Spaghetti, tagliatelle, penne, or rigatoni all work well. Choose a pasta shape that holds thick sauces.

Can I make this ahead of time?

Absolutely. The sauce tastes even better the next day after the flavors meld together.

Is this recipe high in protein?

Yes. Tempeh is rich in protein, providing about 18 g per 100 g, making this a satisfying plant-based meal.

Can I add vegetables to the sauce?

Yes. Finely diced carrots, celery, or zucchini can be added during the sautéing stage.

How do I thicken the sauce if it’s too thin?

Continue simmering uncovered until reduced. Stir frequently toward the end to prevent sticking.

Can I freeze the sauce with pasta already mixed in?

It’s best to freeze the sauce separately, as pasta can become overly soft when reheated.

What can I use instead of porcini mushrooms?

You can substitute a mushroom stock cube dissolved in hot water for similar depth of flavor.

Conclusion

This tempeh bolognese is a rich, comforting, and protein-packed alternative to traditional meat-based sauces. With its deep umami flavor, hearty texture, and make-ahead convenience, it’s perfect for busy weeknights or meal prep. Whether you are fully plant-based or simply looking to add more plant-powered meals to your routine, this recipe delivers satisfying flavor in every bite.

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