Photo Credit: Clare Winfield © Ryland Peters & Small 2021

Vegan Tempeh Bolognese

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Vegan Tempeh Bolognese

Tempeh is made from fermented soybeans. It comes in a bar or small barsthat can be eaten as is, but this recipe provides a great way of using tempehto give both texture and flavor to a well-known pasta dish.
Servings: 3 people
Calories: 515kcal
Author: Jenny Tschiesche, Ryland Peters & Small

Ingredients

  • 1 Tbsp olive oil
  • 1 onion, chopped
  • 2 2carrots, chopped
  • 8 oz mushrooms, chopped
  • 2 garlic cloves, chopped
  • 1 Tbsp vegan Worcester sauce
  • 2 Tbsp tomato purée/paste
  • 1 tsp dried oregano
  • 1 tsp balsamic vinegar
  • 1 tsp maple syrup
  • 1 Tbsp vegetable bouillon powder
  • 31/2 cups brown rice penne
  • 14 oz canned chopped tomatoes
  • 21/2 cups water
  • 61/2 oz tempeh, chopped
  • Salt and ground black pepper, to season
  • Grated vegan Parmesan cheese, to serve

Instructions

  • Set the Instant Pot to SAUTÉ. Heat the oil and sauté the onion and carrots for 3 to 5 minutes, then add the mushrooms and garlic. After another 3 minutes, add the remaining ingredients. Set to PRESSURE for 4 minutes (or half the cooking time stated on the penne packaging plus 1 minute). QPR at the end of cooking.
  • Season to taste and serve with grated cheese sprinkled over the top.

Nutrition

Calories: 515kcal | Carbohydrates: 78g | Protein: 22g | Fat: 13.6g | Sodium: 622mg | Fiber: 9.2g | Sugar: 6.9g
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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