Recipe: Tempeh Bolognese

Try this hearty sauce served over rice, spaghetti, spaghetti squash, or noodles.

Serving Size: 1/2 cup

Yield: 8 servings

Ingredients:Tempeh bolognese graphic

  • 8 ounces tempeh, broken into chunks
  • 1 1/2 tablespoons olive oil
  • 5 cloves garlic, minced
  • 1 medium yellow onion, finely chopped
  • 2 carrots, peeled and finely chopped
  • 2 cups cremini mushrooms, sliced
  • 2 ¼ teaspoon dried basil
  • 1 teaspoon dried oregano
  • 6 ounces canned tomato paste
  • 1 cup low-sodium vegetable broth
  • 28 ounce canned crushed tomatoes
  • ½ cup flat-leaf (Italian) parsley, chopped or 3 tablespoons dried parsley
  • ¼ cup fresh basil, chopped
  • Salt and pepper




  1. In a food processor with metal blade, pulse tempeh to a texture similar to ground beef.
  2. In a large saucepan, heat the oil over medium heat. Add tempeh, and cook, stirring often, until lightly browned, about 5 minutes.
  3. Add the garlic, onion, carrots, mushrooms, dried basil, oregano, and salt and pepper to taste. Cover and cook, stirring often, for 5 minutes. Stir in the tomato paste, cook, stirring often, for 1 minute. Add broth and cook, stirring often, for 5 minutes.
  4. Add tomatoes and simmer, uncovered, over medium-low heat, for 20 minutes. Stir in parsley and fresh basil. Enjoy over pasta, rice, potatoes, or squash.

Nutrition Information / Amount per serving:

Calories– 152    Total fat– 4.9 g    Saturated fat– 0.7 g    Cholesterol– 0 mg

Protein– 9.6 g    Dietary fiber– 5.6 g    Sodium– 416 mg    Total Carbs– 18.7 g

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