My Pasta with Tempeh Bolognese is a vegan take on a beloved classic Italian dish. Hearty, rustic, homemade, and so delicious. An easy way to get your plant-based diet started without missing anything.
Michael and Denise are a curious couple: so different but at the same time perfect for each other. Gorgeous and confident Denise paired with the somewhat more introverted and ordinary Michael. I guess that’s what one calls “complementing each other”. Honestly, I had expected their dating to turn more problematic after the initial flurry of excitement would have passed.
Still, even after several weeks, things seemed to be as rosy as ever.One evening, I was at home experimenting with a Pasta with Tempeh Bolognese that I intended to spice up a bit. While I was cooking the tempeh that I thought would go very nicely with my Marinara sauce based on roasted tomatoes, I was surprised that Michael passed by unexpectedly. Without his significant other.
“Denise is on a business trip,” he told me while he seemed to inhale the aromas hanging in my kitchen. “Is that meat sauce?”
“No, you know I don’t eat meat.”
“Haha what is it, then?” I explained it was tempeh.
“Tempeh? What? Oh man, I was looking forward to you giving up all the vegan nonsense!” “Michael, you like the smell why don’t you give this a try?“
He looked a bit dejected. “You know Denise and her fixation on salads by now plus your plant-based eating, what about real food? I love this girl, she’s so amazing. But I really do crave for some basic and real stuff!
I love classical comfort food! Nothing like trend food, or speciality diet.”
I laughed. “Michael, it is comfort food but in a healthy way.”
“What about cheese? Bolognese need to come with real cheese!”
Seeing his hungry eyes, I couldn’t stand the guy suffering any more. “Sit down,” I sighed and set another plate on the kitchen table with the Tempeh Bolognese and some vegan parmesan (see Beet and Spinach Tart). “And enjoy!”
What can I say? I had planned the pasta to cover my dinner and next day’s lunch but that plan got thwarted. Michael enjoyed this dish so much, I hardly got anything myself.
With his lust for this new creation satisfied, his mood improved and he couldn’t stop talking about Denise.
I thought to myself, if food preference is the only clash between those two, we are in for a long ongoing story here. 😉
- 8 oz (250 g) gluten-free pasta or pasta of choice
- 8 oz (250 g) cherry tomatoes
- 7 oz (200 g) tempeh
- 2 bell pepper
- 2 Tbs tomato paste
- 1 onion
- 2 Tbs olive oil
- herbs of choice
- pasta water to thin the sauce
- salt and pepper to taste
- Preheat oven to 390°F (200°C).
- On a baking sheet prepared with parchment paper, roast the peppers and tomatoes for about 45 minutes.
- In the meantime, heat a large skillet with 1 tablespoon olive oil. Cut the onion and crumble the tempeh and when the oil is hot. Cook it for about 7-10 minutes.
- After veggies are done, let them cool a bit. Cook your pasta according to directions. When draining save about 1/2 cup pasta water for thinning the sauce, if required.
- Peel the red pepper and remove the core. Put the pepper and tomatoes and another tablespoon of oil in a blender or food processor. Process until smooth. If the sauce is too thick, thin it with a dash of saved pasta water. Add sauce to the tempeh and onion mix
- Arrange the pasta in a bowl or on a platter with sauce. Garnish with herbs and cashew parmesan.