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Quick and satisfying meal, perfect for a weeknight dinner


  • 240 grams of tempeh , crumbled

  • 3 tablespoon olive oil

  • 1 medium onion , finely chopped

  • 2 cloves garlic , minced

  • 1 carrot , diced

  • 1 celery stalk , diced

  • 400 grams canned tomatoes

  • 2 tablespoons tomato paste

  • 1 teaspoon dried oregano

  • 1 teaspoon dried basil

  • 1/2 teaspoon red pepper flakes  (optional, adjust to taste)

  • Salt and pepper , to taste

  • Fresh basil leaves , for garnish (optional)

45 minutes

4 servings


  1.  In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add crumbled tempeh and cook for about 5 minutes, stirring frequently until slightly browned. Remove from pan and set aside.

  2. Add chopped onion, garlic, carrot, and celery to the skillet with 1 tablespoon olive oil. Sauté until vegetables are softened, about 5-7 minutes. Add the cooked crumbles tempeh back into the vegetable mix.

  3.  Stir in dried oregano, dried basil, red pepper flakes, salt, and pepper, then stir in canned tomatoes and tomato paste, combining all ingredients well. 

  4. Reduce heat to low and simmer the sauce gently for 20-25 minutes until thickened. Taste and adjust seasoning as needed. Serve the Bolognese sauce over your preferred pasta, topped with fresh basil leaves if desired.

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