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Pasta With Tempeh Bolognese [Vegan]

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Sometimes you just need a dish that will appeal to meat lovers and vegans alike! This is a great recipe for exactly that. It's rich, hearty, warm, wholesome and will please people from all walks of life! It's still vegan and gluten-free, but it's up to you whether you mention that because it's so yummy no one would know it's so good for you too!

Pasta With Tempeh Bolognese [Vegan]




  • 1 block of good quality organic tempeh
  • 2 tbsp olive oil
  • 2 cloves garlic
  • 1 medium onion
  • 1/2 cup of chopped mushrooms
  • 3.5 ounces red wine
  • 2 tsp oregano
  • 2 medium tomatoes
  • 2 tbsp tomato paste
  • 1 can of chopped tomatoes
  • 1 vegetable stock cube
  • 1 1/2 tsp lemon juice
  • 1 tbsp Brags liquid aminos
  • 1 teaspoon of raw sugar
  • 1 packet of gluten free pasta of your choice


  1. Heat the olive oil in a large fry pan and add the onion. Sauté until the onion is transparent and then add the crumbled tempeh and mushrooms. Cook these for a couple of minutes until golden brown.
  2. Add the red wine, oregano, tomatoes, stock, lemon, brags and sugar and allow the sauce to come to a very gentle boil and then simmer for 10-15 minutes until you have a rich, thick, aromatic sauce.
  3. While this simmers, cook your pasta in boiling water with a dash of salt and oil and then strain well.
  4. Serve the pasta topped with the tempeh sauce and fresh basil. If you like, you can add a dash of nutritional yeast for a cheesy flavor too.





Vibrant and nourishing plant-based recipes using the flavors of your dreams. Kelly is a passionate writer and raw/vegan chef who combines her love of writing with her forays into health and wellness. She is the author of Bella and Bhakti which offers information about plant-based living, vibrant nourishing recipes as well as inspiration to encourage others to share their own passions and dreams.  You can also contact Kelly for catering and healthy lunch deliveries through her Sunshine Coast-based business Nourish Noosa.



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