Feel Good Food, Main Dishes, Vegan, Vegetarian
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Your New Favorite Weeknight Dinner- Veggie Tempeh Bolognese

My aunt recently told me she had tried to make tempeh, but thought it tasted like cardboard. I had to agree with her, on its own it can be pretty bland. However, when prepared the right way it can be a savory, hearty, protein filled base for a delicious meal. She was skeptical, but willing to try a dish that might redeem it for her, so I shared this Veggie Tempeh Bolognese recipe that is one of my weeknight favorites.IMG_7978

Later that night she messaged an adorable picture of her toddler gobbling it up with spaghetti and my uncle with an empty bowl and a big smile on his face. Now, he is not what you would call an adventurous eater, so a little white lie was in order. She let him think it was a turkey Bolognese until after he had cleaned his plate. Now it is one of their favorite easy dinner recipes and hopefully it will be one of yours too.IMG_7977

This recipe is perfect…
  • When you want a quick, filling, delicious and healthy meal
  • to get kids (or reluctant partners ) to eat their veggies
  • if you are on a budget. It tastes fancy but is filled with low-cost ingredients
Nutritional Highlights:
  • Tempeh is a complete protein with a whopping 42 grams of protein in each 8 oz. packet!
  • This sauce is an antioxidant powerhouse with many known immune boosting ingredients including garlic and oregano, which are particularly helpful during cold and flu season.
  • Tomatoes and carrots can help make your skin look great thanks to beta-carotene, which helps protect skin against sun damage. The lycopene in tomatoes also makes skin less sensitive to UV light damage, a leading cause of fine lines and wrinkles. How’s that for a good excuse to eat pasta?

So mangia, mangia and buon appetito! xo Jacq

Veggie Tempeh Bolognese

Ingredients: 4 servings
3 Tbsp Extra-Virgin Olive Oil
1 small onion, diced 
1 medium Carrot, thinly sliced 
1 Celery Rib, thinly 
sliced 2 Tbsp Tomato Paste 
4 cloves Garlic, minced 
8 oz. Tempeh, crumbled 
Sea Salt 
Black Pepper 
1/4 cup Red Wine 
1 28 oz. Crushed Tomatoes 
1/4 cup Cashew or Almond Milk
1 tsp oregano 
1 bay leaf 
Pinch of ground Nutmeg 
Pinch of Chili Flakes 
1/2 cup baby spinach or other greens

Heat oil in a large saucepan pot over medium heat. Add onions and cook, stirring frequently with a wooden spoon, until soft and translucent but not browned, about 3 minutes. Add celery and carrots and cook, stirring frequently, for 3 minutes more, Add tomato paste, garlic, tempeh and 1/4 tsp sea salt and continue cooking until tempeh begins to lightly brown, about 5 minutes. Add wine and deglaze the pan to remove any stuck brown bits.

Add the tomato, milk, oregano, bay leaf, nutmeg and chili flakes. Season with 3/4 tsp each sea salt and black pepper. Lower heat to a simmer until sauce thickens, about 10-15 minutes. Add spinach or baby greens and stir until wilted. Serve over cooked pasta, zucchini noodles or rice.

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