This vegan Bolognese is gently simmered with classic Italian herbs, garlic, and tempeh “meat” that is sure to become your go-to vegan pasta sauce that comes together in just 20 min!
Break tempeh with your fingers into little crumbles or simply grind it with a grinder. Heat olive oil a large skillet or frying pan over medium-high heat. Add chopped onion and sautée for one or two minutes, then add the tempeh crumbles. Let them slightly brown for about 5 minutes, stirring occasionally. Add minced garlic and red pepper.
Add marinara sauce, Italian seasoning, oregano, thyme and Marmite and let cook for 10 more minutes or until the liquid is mostly adsorbed. Season with salt and freshly ground black pepper to taste.
Meanwhile, cook spaghetti according to the instructions on the package until al dente. Serve vegan Bolognese sauce over spaghetti sprinkled with vegan parmesan and garnished with fresh basil. Enjoy!
Notes
Cook’s Tips
Store the vegan Bolognese sauce in an airtight jar in the fridge for up to 5 days or freeze for up to 3 months.
Use your slow cooker! After browning the onions, and tempeh, throw the rest of your ingredients into the slow cooker and let it simmer on low for 6 hours. Come home to the delicious fragrance of Italy, and a meal ready to eat.
Make a big batch and store in the freezer for up to three months.
For a gluten-free option use the sauce on top of beans, rice, or gluten-free noodles.