Tempeh Bolognese 

With Fall right around the corner (it may not feel like it yet- especially here in Toronto!) it can be nice to have some warm, hearty comfort food recipes. Although for most of us the recipes our parents made for us when we were younger were probably not vegan, that doesn’t mean we can’t enjoy them with some slight modifications. It also doesn’t mean that their plant-based versions won’t be protein packed! The tempeh alone in this dish gives 17g per small single serving. 

I put my bolognese on top of some zoodles and topped it with nutritional yeast, but feel free to use whichever base you’d like- regular spaghetti, chickpea pasta for extra protein, brown rice noodles or just have it on it’s own. I cook for myself, so this recipe is single serving. Just multiply everything by the number of people you are serving. 


1/3 block of tempeh 

1 zucchini, spiralized 

1 Tbsp olive oil 

A handful of chopped green pepper, tomato, mushroom and onion mixture (this means all together about a handful) 

75 ml of tomato paste or about 5 tablespoons 

Pinch of fresh garlic, chopped 


Optional topping: nutritional yeast 

1. Heat olive oil in a pan on low heat 

2. Add veggies/garlic and let simmer for about 5 minutes. 

3. Crumble tempeh and add to the mixture. Let simmer for 5 minutes more with veggies. 

4. Add about 4-5 shakes of salt (around a teaspoon) tomato sauce and 1/4 cup of water. Mix everything together in the pan. 

5. Place spiralised zucchini on a plate and once the bolognese is thick and water has evaporated, top the zoodles with it. 

6. Optional: top with nutritional yeast and some fresh ground pepper or basil. 


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