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]

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  • 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.


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