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Tempeh Bolognese

The inspiration behind our spag-bol-able tempeh, the trusty spag bol itself. Delicious, nutritious and satisfying, this is an all round winner.

Recipe by Better Nature

50 min


4 crushed garlic cloves
1 small finely sliced red onion
200g finely sliced carrots
200g finely sliced mushrooms
20ml rapeseed oil
170g pack of our Tempeh Mince
200g your favourite tomato and basil pasta sauce
110g spaghetti
50g grated vegan parmesan
40g chopped basil


Prepare the garlic, red onion, carrots, mushrooms and basil.

In a frying pan, heat 10ml of the rapeseed oil for 1 minute. Add in the garlic and red onions and cook them for 3 minutes. Add in the carrots and mushrooms and cook them for a further 7 minutes.

As these are cooking, in a large saucepan, heat another 10ml of rapeseed oil for 1 minute. Add in the mince to this saucepan and mix frequently for about 5 minutes, to ensure it doesn’t catch. Reduce the heat, then add the garlic, onion, carrots and mushrooms mixture to the mince, followed by the pasta sauce, continuing to mix them together for 10 mins.

While mixing, start preparing the spaghetti. Once the spaghetti is ready, serve it up on the plate, then top it with some of the mince. Top the mince with the vegan parmesan and chopped basil.

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