Tempeh Spaghetti Bolognese

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 95.5
  • Total Fat: 3.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 128.6 mg
  • Total Carbs: 9.5 g
  • Dietary Fiber: 1.1 g
  • Protein: 7.5 g

View full nutritional breakdown of Tempeh Spaghetti Bolognese calories by ingredient
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Number of Servings: 6


    1 large brown onion, diced
    4 cloves garlic, diced
    8 ounces tempeh, crumbled or grated
    1/2 cup red wine vinegar
    1 cup water
    28 ounces canned chopped tomatoes
    2 tablespoons tomato paste
    1 cup vegetable stock OR vegan beef-style stock
    2 teaspoon dried Italian herb mix (basil, oregano, thyme, rosemary, sage)
    fresh herbs, like basil, parsley, oregano to add at the end
    Spaghetti or pasta of your choice, to serve


Saute onion in water. Add the garlic and cook, stirring for 2 minutes until the garlic is fragrant.
Add the grated tempeh and fry for 2 minutes more, stirring continuously. Add wine, canned chopped tomatoes, tomato paste, vegetable stock, and dried herbs. Turn the heat to high and let the sauce cook, stirring occasionally. When it starts to bubble you can turn it down to low or medium. Then simmer uncovered for about 30 minutes, stirring occasionally.
By now the sauce should be very thick. Add the fresh herbs about 1 or 2 tablespoons. We used fresh rosemary in the sauce, and fresh basil as a garnish. Serve with spaghetti and take pretty pictures.

Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user KRYAN82.

TAGS:  Vegetarian Meals |

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