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RECIPE: Tempeh Bolognese

Originally posted on Hey Nutrition Lady.


  • 1 tablespoon extra virgin olive oil

  • 1 large onion diced

  • 4 cloves garlic crushed

  • 8 oz package tempeh crumbled

  • 1 teaspoon oregano

  • 1 teaspoon thyme

  • ½ teaspoon chili powder

  • 28 oz can diced tomatoes

  • ¼ cup water more as needed

  • ¼ cup nutritional yeast flakes


  • Heat the oil in a large skillet over medium-high heat.

  • Add the onion, and sauté until it just begins to brown, stirring frequently.

  • Add the garlic, and cook for 2-3 minutes, more, until it has just softened.

  • Now add the tempeh crumbles, and sauté with the onions and garlic until the tempeh begins to brown - about five minutes.

  • Add the oregano, thyme, and chili and cook with the spices for about a minute.

  • Add the diced tomatoes, water, and nutritional yeast and stir well to combine. If the mixture is to thick, add a bit more water as needed (remember it'll thicken as it cooks).

  • Reduce the heat to medium-low, and let the bolognese simmer for about 20 minutes, stirring occasionally.

  • Serve over hot whole wheat spaghetti, with extra nutritional yeast sprinkled over the top.


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