Spaghetti Bolognese

Spaghetti Bolognese

Total servings: 4


500 g spaghetti, boiled according to instructions
250 g fresh tempeh, crumbled in fine pieces
5 tablespoon olive oil
2 cloves garlic, crushed
1 medium onion, chopped
1 teaspoon red pepper paste (or more)
250 g mushrooms, chopped
100 ml red wine
2 teaspoon dried oregano
1 teaspoon dried thyme
2 medium tomatoes, cubed
1 tablespoon soy sauce
150 g double concentrated tomato paste
salt and pepper to taste
vegan soy cheese, grated (optional)


Crumble the tempeh in a food processor so you get small crumbles making sure you don’t get a mash. In a skillet, bake the tempeh in the olive oil until slightly crisp while stirring continiously. Add the garlic, onion, red pepper paste and sauté for about 5 minutes on medium heat. Add the soy sauce, red wine, oregano, mushrooms, thyme and tomatoes. Simmer sauce for 15 minutes. Add the tomato paste. Bring to the spaghetti Bolognese sauce to taste with salt and pepper. If the sauce is too acid, you can add a bit of sugar.

Put the boiled and hot spaghetti on individual plates and cover with the spaghetti Bolognese sauce. Serve the spaghetti Bolognese immediately. Sprinkle with some grated vegan soy cheese.

Vegan: Yes
Vegetarian: Yes