Tempeh Bolognese | Vegan Recipe

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Tempeh Bolognese | Vegan Recipe

  • Total Time: 55 minutes


8 oz. (225g) penne, uncooked

1 tbsp. olive oil

3 cloves garlic, minced

1 medium onion, chopped

1 red bell pepper, chopped

7 oz. (200g) tempeh, crumbled

14 oz. (400g) can chopped tomatoes

2 tbsp. tomato puree

1 tbsp. apple vinegar

1 tsp. mixed herbs

fresh basil, for serving


  • Cook pasta according to instructions on the packaging.
  • Heat olive oil over medium-high heat in a large pan. Add garlic and onion and sauté until fragrant, for about 3-4 minutes. Add in bell pepper and crumbled tempeh and sauté for another 5 minutes.
  • Reduce heat to medium-low and add chopped tomatoes, tomato puree, vinegar and mixed herbs – season with salt and pepper. Bring to boil and let it simmer for 5-6 minutes or until heated through.
  • To serve, divide pasta and Bolognese between plates and garnish with basil.
  • Author: CeCe Olisa
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Category: Vegan
  • Diet: Vegan

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