Description
Indulge in a comforting plate of Tempeh Bolognese Spaghetti, where savory tempeh meets rich, tangy sauce. This vegan dish is not only bursting with flavor but also packed with protein, making it perfect for any occasion—from cozy weeknight dinners to festive gatherings. With its vibrant colors and enticing aroma, this meal transforms ordinary evenings into memorable feasts. Gather your loved ones and prepare to savor each delicious bite!
Ingredients
Scale
- 8 oz spaghetti
- 1 cup firm tempeh, crumbled
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 (14 oz) can San Marzano tomatoes
- 1 medium carrot, diced
- 1 stalk celery, diced
- 1 tsp dried oregano
- 1 tsp fresh basil (or ½ tsp dried)
- Salt and pepper to taste
- ½ cup dry red wine (optional)
Instructions
- In a large skillet, heat olive oil over medium heat. Add the onion and sauté until translucent.
- Stir in minced garlic, carrot, and celery; cook until softened (about 5 minutes).
- Add crumbled tempeh to the skillet; cook until golden brown.
- Pour in canned tomatoes and optional red wine; simmer on low for about 20 minutes.
- Season with oregano, basil, salt, and pepper.
- Cook spaghetti as per package instructions; drain and toss with the sauce before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 390
- Sugar: 6g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 0mg