Tempeh Bolognese
A rich tomato ragu with crumbled tempeh and mushrooms that has a proper meaty bite, tossed through spaghetti.
- Time55 min
- LevelEasy
- Costabout £1.50 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 652kcal
- 89.7gcarbs
- 19.3gof which sugars
- 18gfat
- 3.8gsaturates
- 33.8gprotein
- 12.1gfibre
- 1.5gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Put the tempeh in a pan of simmering water for 10 minutes. This softens the flavour. Drain, cool for a minute, then crumble into small pieces with your fingers.
10 min - 2
Heat the oil in a large pan. Cook the onion, carrot and celery for 8 minutes until soft. Add the mushrooms and garlic and cook for 5 minutes until the liquid has gone.
13 min - 3
Add the crumbled tempeh and cook for 5 minutes, stirring, until it starts to brown. Stir in the tomato purée for 1 minute.
5 min - 4
Pour in the tomatoes, stock, vinegar and soy sauce. Add the oregano, paprika and bay leaf. Simmer for 25 minutes, stirring now and then, until thick and glossy.
25 min - 5
Cook the spaghetti in salted boiling water to the packet time. Keep a mug of the cooking water, then drain.
- 6
Toss the spaghetti with the sauce, loosening with a splash of the pasta water. Remove the bay leaf, scatter with basil and serve.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
