Name: Vegan Tempeh Bolognese
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

Shop Ingredients

How this works

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: 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

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

Rate This Recipe

DID YOU MAKE THIS RECIPE?

Leave a comment below and share a picture on Instagram with the hashtag #livenaturallymagazine