This highly nutritious and easy vegan bolognese sauce is made with crumbly tempeh, vegetables and flavouful spices. A hot pasta dish ready in less than 30 mins.

Tempeh is a prebiotic (a high fiber food) that can be considered a superfood. Originated in Indonesia, tempeh is an extremely nutritious, high protein, fiber-rich, digestible and naturally gluten-free fermented food. This “meat-free” dish is delicious and healthy and perfect for a comforting Monday dinner.


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  • approximately 280 g of tempeh
  • 2 tablespoons of olive oil
  • 1 red onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 teaspoon finely chopped ginger
  • 1 tablespoon garlic powder
  • 1 stalk celery, finely chopped (optional)
  • 2 medium carrots, grated (optional)
  • 1 bay leaf
  • 4 tablespoons of Tamari sauce
  • 1 teaspoon thyme and / or oregano
  • 4 tablespoons tomato puree
  • 1 tablespoon smoked paprika
  • 1 cup and a half of tomato sauce (or passata)
  • 1 tablespoon of apple cider vinegar
  • Salt and black pepper, to taste

Garnish :

  • Basil leaves
  • Vegan "parmesan" cheese (optional)
  1. Begin by crushing the tempeh with your hands until you get something similar to "minced meat"
  2. Season the tempeh with salt, pepper, paprika, tamari, thyme and garlic powder. Reserve for at least 30 minutes.
  3. In the meantime, heat a pan with a small amount of olive oil. When hot, add bay leaf, chopped onion, garlic and ginger. When translucent, add the celery and carrots and sauté until tender.
  4. Then add the marinated tempeh mince.
  5. Add the Tamari marinade, the tomato puree and mix everything well.
  6. Add the tomato sauce (or passata) and the spoon of apple cider vinegar and stir well.
  7. Taste and adjust the seasonings.
  8. Serve hot with basil leaves and / or black olives and sprinkled with vegan parmesan cheese.