Bolognese Sauce Recipe | Vegetarian Times Skip to main content

Bolognese Sauce

Here's a satisfying tomato sauce that will add a hearty, wholegrain flavor to any pasta or lasagna dish.



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8 oz. whole-grain tempeh
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2 Tbs. olive oil
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1 medium onion, finely chopped
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2 cloves garlic, minced
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1 Tbs. soy sauce or tamari
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28-oz. can crushed tomatoes in puree
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1 cup tomato puree
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2 Tbs. chopped fresh basil or 2 tsp. dried
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2 Tbs. chopped fresh parsley
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2 tsp. dried oregano
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1 small bay leaf


1. Using your hands, crumble tempeh into fine pieces. Set aside.

2. In large saucepan, heat oil over medium heat. Add onion and cook, stirring often, until golden, about 5 minutes. Add garlic and cook, stirring often, 15 seconds. Stir in tempeh, 1 cup water and tamari. Bring to a boil. Reduce heat, cover and simmer 5 minutes. Remove cover and simmer until liquid is reduced and tempeh begins to sizzle.

3. Add remaining ingredients to tempeh mixture and mix well. Cover and simmer sauce 10 minutes. Season to taste with salt and pepper.

Nutrition Information: 

10 g
Total Fat: 
7 g
Saturated Fat: 
1 g
24 g
358 mg
6 g
6 Servings

Comments on this Recipe

This recipe was easy and delicious. It resembled the turkey bolognese my Mom makes that I absolutely LOVE! I added a 1/4 tsp crushed red pepper flakes for a little spice and about 4 oz. of chopped white mushrooms in with the onions for a little more meaty textures.