Tempeh Time: Vegan Bolognese Pasta

Calling all pasta lovers! If you’ve been enjoying our other tempeh recipes, you’re going to love this one. It’s one of the easiest and fastest recipes we’ve done yet and it’s a perfect weekday meal that’s delicious to boot!

What you’ll need:

Olive Oil, Sea Salt, Garlic, Minced Garlic, Pasta Sauce, Marinara, Mushrooms, Italian Seasoning, Yellow Onion, Tempeh, Gluten Free Pasta, Pasta, Red Pepper, Carrots, Pepper, BumbleBar, Spokane, Washington, Spokane Valley, Vegan, Vegetarian, Pescatarian, Healthy, DIY, Recipe

(Serves four)

  • 1 cup diced onion
  • 1 cup diced red bell pepper (or whatever color pepper you’d like)
  • 2 tsp minced garlic
  • 1 cup diced carrots
  • ¼ cup olive oil
  • 1 cup sliced mushrooms (canned or fresh)
  • 8oz block of tempeh
  • ½ cup water
  • 24oz jar of marinara sauce (any kind)
  • 1 Tbsp Italian seasoning
  • Sea salt and black pepper to taste
  • 1 (16oz) package pasta

1. Saute the onions

Olive Oil, Sea Salt, Garlic, Minced Garlic, Pasta Sauce, Marinara, Mushrooms, Italian Seasoning, Yellow Onion, Tempeh, Gluten Free Pasta, Pasta, Red Pepper, Carrots, Pepper, BumbleBar, Spokane, Washington, Spokane Valley, Vegan, Vegetarian, Pescatarian, Healthy, DIY, Recipe
Saute the onions in a large pan, heat 2 tablespoons of the olive oil over medium heat. Chop up the onions while the oil heats up and add them to the skillet. Cook until they start to smell really good and turn brown. Chop up the carrots, pepper, and tempeh while you wait for the onions to cook.

2. Add the carrots, pepper, and tempeh

Olive Oil, Sea Salt, Garlic, Minced Garlic, Pasta Sauce, Marinara, Mushrooms, Italian Seasoning, Yellow Onion, Tempeh, Gluten Free Pasta, Pasta, Red Pepper, Carrots, Pepper, BumbleBar, Spokane, Washington, Spokane Valley, Vegan, Vegetarian, Pescatarian, Healthy, DIY, Recipe

Once the onions are sizzling nicely, add the rest of the olive oil to the skillet along with the chopped up pepper, carrots, and tempeh. Plop the minced garlic in with the mix and stir all the ingredients together. Stir regularly and cook for about 15 minutes or until the vegetables are soft and the tempeh is a little bit browned.

3. Saucy

Lower the heat on the pan and add the mushrooms, marinara sauce, and Italian Seasoning to the veggie and tempeh mix. Add water and stir all the ingredients together. Allow the sauce to simmer until it’s reached your desired level of thickness.

4. Boil the pasta

Olive Oil, Sea Salt, Garlic, Minced Garlic, Pasta Sauce, Marinara, Mushrooms, Italian Seasoning, Yellow Onion, Tempeh, Gluten Free Pasta, Pasta, Red Pepper, Carrots, Pepper, BumbleBar, Spokane, Washington, Spokane Valley, Vegan, Vegetarian, Pescatarian, Healthy, DIY, Recipe

While the sauce is simmering, cook your noodles according to the packaged instructions. We used gluten-free spaghetti noodles for this recipe, but feel free to use whatever form of pasta you like best!

5. Enjoy!

Olive Oil, Sea Salt, Garlic, Minced Garlic, Pasta Sauce, Marinara, Mushrooms, Italian Seasoning, Yellow Onion, Tempeh, Gluten Free Pasta, Pasta, Red Pepper, Carrots, Pepper, BumbleBar, Spokane, Washington, Spokane Valley, Vegan, Vegetarian, Pescatarian, Healthy, DIY, Recipe

Serve up the pasta and douse a solid helping of the veggie tempeh sauce over the noodles for a super delicious, vegan dinner.

If you’re really starting to like tempeh, you should read our blog post about it and all its health benefits. If you’re interested in making more vegan recipes check out how to make Tempeh Tacos, Tempeh Gyros, Tempeh Hot Wings, Tofu and Sprouts Sandwiches, Mini Tofu Quiches, Tofu Curry, Veggie and Tofu Buddha Bowls, Vegan Chili, Taco Salad, or Kale Chips!

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