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Tempeh Bolognese

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This hearty tempeh bolognese is a rich, savory plant-based twist on the Italian classic. Made with protein-packed tempeh, earthy mushrooms, and a deeply flavorful tomato sauce, it delivers comforting umami flavor while remaining completely meat-free and perfect for batch cooking.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 6–8 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegan

Ingredients

  • 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
  • 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 (optional)
  • Salt and black pepper to taste
  • 500 g dried pasta of choice
  • Chopped fresh parsley (optional, for serving)
  • Vegan parmesan (optional, for serving)

Instructions

  1. Steep dried porcini mushrooms in 500 ml boiling water for at least 30 minutes. Strain, reserving the soaking liquid and avoiding any grit.
  2. Heat 2 tablespoons olive oil in a large pan over low heat. Add diced onion and cook until translucent. Add garlic and sauté until fragrant.
  3. Pulse mushrooms in a food processor until finely minced. Pulse tempeh separately until crumbly.
  4. Add minced mushrooms to the pan, season lightly with salt, and cook until browned and moisture evaporates.
  5. Optionally brown the tempeh in 1–2 tablespoons olive oil in a separate pan until lightly golden.
  6. Add chopped porcini (if using), tomato passata, tempeh, red wine (if using), and reserved mushroom stock to the pan. Stir in smoked paprika, dried herbs, soy sauce or tamari, nutmeg, and black pepper.
  7. Simmer gently for 30–40 minutes, stirring occasionally, until thick and rich. Adjust seasoning with salt, balsamic vinegar, and sugar if needed.
  8. Cook pasta according to package instructions. Reserve some pasta water, then drain.
  9. Toss pasta with the sauce, adding a splash of pasta water if needed to loosen. Serve with parsley and vegan parmesan if desired.

Notes

  • Use tamari and gluten-free pasta for a fully gluten-free version.
  • If omitting wine, replace with additional mushroom stock and slightly increase balsamic vinegar.
  • Add diced carrots and celery for a traditional soffritto base.
  • The sauce tastes even better the next day after flavors develop.
  • Freeze sauce separately from pasta for best texture.

Nutrition

Find it online: https://savorymomskitchen.com/tempeh-bolognese/