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A bowl of thick Tempeh Bolognese sauce served over pasta with fresh herbs

High Protein Tempeh Bolognese

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Calories: 380
Ingredients Method

Ingredients
  

  • 400 g Tempeh , finely crumbled
  • 2 tablespoons Olive oil
  • 1 medium Yellow onion, finely diced
  • 2 cloves Garlic , minced
  • 1 large Carrot , finely diced
  • 1 stalk Celery , finely diced
  • 800 g Canned crushed tomatoes
  • 2 tablespoons Tomato paste
  • 120 ml Low -sodium vegetable broth
  • 1 tablespoon Soy sauce
  • 1 teaspoon Dried oregano
  • 1 teaspoon Dried basil
  • 0.5 teaspoon Smoked paprika
  • 1 tablespoon Nutritional yeast
  • Salt and black pepper to taste

Method
 

  1. Heat olive oil in a large skillet over medium-high heat.
  2. Crumble the tempeh into the pan and sauté for 8-10 minutes until golden brown and firm.
  3. Add the onion, carrot, and celery; cook for 6 minutes until softened.
  4. Stir in the minced garlic and cook for 60 seconds.
  5. Add the tomato paste and stir constantly for 2 minutes to develop flavor.
  6. Deglaze the pan with soy sauce and vegetable broth, scraping the bottom to release browned bits.
  7. Stir in the crushed tomatoes, oregano, basil, and smoked paprika.
  8. Reduce heat to low and simmer uncovered for 20-25 minutes until the sauce has thickened.
  9. Incorporate nutritional yeast and season with salt and pepper to taste.