Tempeh Bolognese
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A plant-based bolognese made with crumbled tempeh, vegetables, tomatoes, and herbs served over spaghetti squash. It's rich with umami depth and packed with protein. A satisfying vegetarian take on a classic pasta sauce.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 Tablespoon olive oil
- 3 cloves of garlic (minced)
- 1 yellow onion (chopped)
- 1/2 medium yellow bell pepper (chopped)
- 1 8-oz package of tempeh, crumbled
- 2 cups canned diced tomatoes
- 2 Tablespoons tomato paste
- 1 Tablespoon red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon ground pepper
- 1/2 teaspoon sea salt
- fresh basil (thinly sliced, for serving)
- vegan parmesan (for serving)
- cooked spaghetti squash or pasta (for serving)
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 45m
- Sodium
- 398mg
- Total sugar
- 22g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1430mg
- Calcium
- 262mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 398MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.