Tempeh Bolognese


Tempeh maintains its integrity even when ground, making it the perfect high-protein base for chili, stuffing and a wonderful tomato sauce. This recipe is an adaptation of the original, which comes from Bologna in northern Italy. The final product should be thick and chunky—somewhere between a tomato sauce and a stew. If you can resist the temptation to consume the entire recipe right from the pot, try it served over rice or spaghetti.

  • 6Servings


  • 8-oz. pkg. tempeh, broken into large chunks
  • 3 Tbs. olive oil
  • 5 cloves garlic, minced
  • 1 medium onion, finely chopped
  • 2 medium carrots, peeled and finely chopped
  • 21/4 tsp. dried basil
  • 1 tsp. dried oregano
  • 6-oz. can tomato paste
  • 1 cup red wine or vegetable broth
  • 28-oz. can crushed tomatoes
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/4 cup chopped fresh basil


In food processor fitted with metal blade, pulse tempeh to a coarse meal.

In large saucepan, heat oil over medium heat. Add tempeh and cook, stirring often, until lightly browned, about 5 minutes.

Add garlic, onion, carrots, basil, oregano and salt and pepper to taste. Cover and cook, stirring often, 5 minutes. Stir in tomato paste. Cook, stirring, 1 minute. Add wine or broth and cook, stirring often, 5 minutes.

Add tomatoes and simmer, uncovered, over medium-low heat, 20 minutes. Stir in parsley and basil. Serve over rice or pasta.

Nutrition Information

  • Calories: 237
  • Carbohydrate Content: 24 g
  • Fat Content: 10 g
  • Fiber Content: 4 g
  • Protein Content: 10 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 456 mg