Traditional Tempeh Bolognese Sauce – Vegan & Gluten Free

This traditional tempeh bolognese sauce is very authentic tasting, packed with protein and goes amazing over pasta OR zucchini noodles for a low carb option.  This is as high or higher as any tempeh-bolognese-recipe-veganbeef bolognese and it eliminates your intake of harmful residues found in animal meats including antibiotics, synthetic sex hormones, environmental toxins, cholesterol and more.  This is such a clean way to enjoy a heart ‘meat’ sauce.  Even meat-eaters have told me that they absolutely LOVED this version and would definitely make it over a traditional beef bolognese.

The original recipe is from TheMuffinMyth.com 

Since sauces tend to thicken as they sit, I modified the recipe slightly to include crushed tomatoes.

 

Traditional Tempeh Bolognese Sauce

A vegan and gluten free on the classic beef bolognese.  Packed with protein and flavor, this sauce will satisfy any pasta lover. 

  • 1 Tbsp olive oil
  • 1 onion Diced ((I like vidalia))
  • 2 teaspoons minced garlic ((I buy mine already minced))
  • 1 Package organic, non GMO tempeh- crumbled by hand (Let the tempeh become room temperature so it's easy to crumble))
  • 1 tsp oregano
  • 1/2 tsp thyme
  • 1/2 tsp chili powder
  • 1 can diced tomato ((The can is approximately 411 g))
  • 1 can crushed tomatoes (Same 400-415g size)
  • 1/4 cup nutritional yeast
  • 1/4 cup water ((You may need more water- this is to dilute the sauce to a consistency of your liking))
  1. Heat oil in a large skillet and add the onion.  Saute 2-3 minutes until it softens a little. Add garlic and cook another 2-3 minutes. Add tempeh crumbles. Stir all together to incorporate flavor of onions and garlic into the tempeh.  Let all cook together about 5 minutes.  Add oregano, thyme and chili. Stir together and cook for a minute.  Add diced tomatoes, crushed tomatoes, nutritional yeast and a little bit of water (as needed).  Reduce to medium-low and let simmer for 20 minutes.