Ingredients
Scale
- 8 oz firm tempeh, crumbled
- 2 tbsp extra virgin olive oil
- 4 cloves garlic, minced
- 1 medium yellow onion, chopped
- 28 oz canned San Marzano tomatoes
- 1 cup low-sodium vegetable broth
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp dried thyme
- Salt and pepper to taste
- ½ cup dry red wine (optional)
- 8 oz spaghetti (whole grain or gluten-free)
Instructions
- In a large skillet, heat olive oil over medium heat. Add onions and garlic, sauté until translucent.
- Crumble tempeh into small pieces and add to the skillet. Cook for about 5 minutes.
- Stir in canned tomatoes and vegetable broth; combine well.
- Add oregano, basil, thyme, salt, pepper, and red wine (if using). Mix thoroughly.
- Reduce heat to low and let simmer for 20 minutes.
- Cook spaghetti according to package instructions until al dente. Drain.
- Serve Tempeh Bolognese over spaghetti.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg