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Tempeh Bolognese

Our Tempeh Bolognese is perfect for those days when you're in the mood for something hearty, simple and tasty. This plant-based bolognese is made with our naturally nutritious Tempeh Mince, so the dish contains plenty of protein and fibre to keep you going.

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


  1. Prepare the garlic, red onion, carrots, mushrooms and basil.
  2. In a frying pan, heat 10ml of the rapeseed oil for 1 minute.
  3. Add in the garlic and red onions and cook them for 3 minutes.
  4. Add in the carrots and mushrooms and cook them for a further 7 minutes.
  5. As these are cooking, in a large saucepan, heat another 10ml of rapeseed oil for 1 minute.
  6. Add in the mince to this saucepan and mix frequently for about 5 minutes, to ensure it doesn’t catch.
  7. 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.
  8. While mixing, start preparing the spaghetti.
  9. Once the spaghetti is ready, serve it up on the plate, then top it with some of the mince.
  10. Top the mince with the vegan parmesan and chopped basil.
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