I know, I know. No beef, no pancetta, but all the depth of flavor and deliciousness of the classic dish. This Tempeh Bolognese will be your new go-to Meatless Monday dish!

This dish can easily be made vegan-friendly by swapping the whole milk for an unsweetened milk alternative. Enjoy every bite of this bolognese. It’s full of texture and layers of flavor. Sweet and tender carrots, crisp celery, biting onions, sweet and acidic tomatoes, creamy milk, and dry white wine. There’s a reason this is such a classic combination, and we’re going after it without the beef and pork.

So, what are you waiting for!? Let’s get cooking!

Ingredients

1 lb linguine
1/2 cup carrots, diced
1/2 cup onions, diced
1 stalk celery, diced
1 can crushed tomatoes
16 oz tempeh
1/3 cup chardonnay
2 tbsp whole milk, or unsweetened and unflavored milk alternative
2 tbsp olive oil, plus olive oil for pan.

 

Directions:

  1. Prepare vegetables by dicing celery, onion, and carrots and preheat a large saucepan to medium heat
  2. Add, celery, onions, and carrots to the preheated pan, and cook until onions are translucent and carrots and celery are slightly tender, about 5-6 minutes.
  3. Crumble tempeh into small pieces and add to the pan and stir to disperse evenly with the vegetable mixture. Stirring frequently, allow tempeh to become golden and slightly crisp, about 5-6 minutes.
  4. Add wine and allow to reduce by half before stirring in tomatoes and milk. Reduce heat to low and simmer the sauce, covered.
  5. Bring a large stockpot of water to boil. Cook linguine by adding to a pot of boiling water and allow to boil for ten to eleven minutes, or until noodles reach al dente texture (note: follow instructions on the packaging for best result).
  6. Once linguine has reached al dente strain and drizzle with olive oil and a generous pinch of salt.
  7. Plate linguine and top with tempeh bolognese sauce and enjoy!
  8. Optional: Top your spaghetti with freshly grated parmesan

I know, I know. No beef, no pancetta, but all the depth of flavor and deliciousness of the classic dish. This Tempeh Bolgnese will be your new go-to Meatless Monday dish!

I know, I know. No beef, no pancetta, but all the depth of flavor and deliciousness of the classic dish. This Tempeh Bolgnese will be your new go-to Meatless Monday dish!
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Tempeh Bolognese
I know, I know. No beef, no pancetta, but all the depth of flavor and deliciousness of the classic dish. This Tempeh Bolgnese will be your new go-to Meatless Monday dish!
Author: Maddie Augustin
Ingredients
  • 1 lb linguine
  • 1/2 cup carrots diced
  • 1/2 cup onions diced
  • 1/2 celery diced
  • 1 can crushed tomatoes
  • 16 oz tempeh
  • 1/3 cup chardonnay
  • 2 tbsp whole milk or unsweetened and unflavored milk alternative
  • 2 tbsp olive oil plus olive oil for pan.
Instructions
  1. Prepare vegetables by dicing celery, onion, and carrots and preheat a large saucepan to medium heat
  2. Add, celery, onions, and carrots to the preheated pan, and cook until onions are translucent and carrots and celery are slightly tender, about 5-6 minutes.
  3. Crumble tempeh into small pieces and add to the pan and stir to disperse evenly with the vegetable mixture. Stirring frequently, allow tempeh to become golden and slightly crisp, about 5-6 minutes.
  4. Add wine and allow to reduce by half before stirring in tomatoes and milk. Reduce heat to low and simmer the sauce, covered.
  5. Bring a large stockpot of water to boil. Cook linguine by adding to a pot of boiling water and allow to boil for ten to eleven minutes, or until noodles reach al dente texture (note: follow instructions on the packaging for best result).
  6. Once linguine has reached al dente strain and drizzle with olive oil and a generous pinch of salt.
  7. Plate linguine and top with tempeh bolognese sauce and enjoy!
  8. Optional: Top your spaghetti with freshly grated parmesan

I know, I know. No beef, no pancetta, but all the depth of flavor and deliciousness of the classic dish. This Tempeh Bolgnese will be your new go-to Meatless Monday dish!