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Vegan Pasta with Tempeh Bolognese-Sauce

Lea Green
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 30 minutes
Course Mains, Pasta
Cuisine Italienisch
Servings 3

Ingredients
  

  • 1 onion or 2 shallots (ca. 70-80 g/ 2.4-2.8 oz)
  • 1 small clove of garlic
  • 1 carrot (80 g/2.8 oz)
  • 400 g (14.10 oz) tempeh
  • 3 tbsp. vegetable oil for frying
  • 1 tbsp. paprika powder
  • 1 tsp. cumin
  • 1 tbsp. date syrup (or maple syrup or agave syrup)
  • 1-2 tbsp. vegan Balsamic vinegar
  • 5 tbsp. tomato paste
  • 1 can/package chopped tomatoes (240 g/ 8.4 oz drained net weight)
  • Salt
  • Pepper
  • Optional: a chili pod (or a pinch of chili powder or harissa)
  • A few sprigs of fresh thyme (or 1-2 tsp. herbes de Provence)
  • Optional: 1 small tsp. cocoa powder (very delicious!)
  • A handful of fresh basil
  • 100 g (3.5 oz) vegan pasta per portion

For the vegan parmesan

  • 25 g (0.8 oz) pine nuts
  • 1 pinch of garlic powder (optional)
  • 2 tbsp. yeast flakes
  • 1 pinch of salt

Instructions
 

  • Peel and finely dice the onion and garlic clove. Wash the carrot, cut off the ends and also dice finely. Remove the tempeh from the packaging and crumble it with your hands in a bowl.
  • Heat 3 tbsp. of vegetable oil in a frying pan. Add the crumbled tempeh and fry for 4-5 minutes until it takes on some colour. Depending on the type of pan, add 1 tbsp.2 more vegetable oil if necessary. Then add onion, garlic and carrot cubes and fry for another 3 minutes. When frying, add paprika powder and cumin so that the spices are also roasted and develop their aroma well.
  • Caramelise tempeh briefly with date syrup and deglaze with 1-2 tbsp. balsamic vinegar. Add 5 tbsp. tomato paste and roast for 2 minutes. Then add the chopped tomatoes and season the pasta sauce with salt, pepper and some leaves of fresh thyme. (Note: You can of course dilute the sauce with water to stretch the consistency. But I myself do not add any additional liquid. The Bolognese tastes especially good when it is a bit crumblier and not a too liquid sauce. But that is a matter of taste)
  • Wash the basil, shake dry and stir a handful of chopped basil into the sauce. Then remove the tempeh Bolognese from the heat. It will be briefly warmed up again when the pasta is ready.
  • Cook vegan pasta (I used wholegrain rice pasta) in plenty of salted water according to package instructions until firm to the bite.
  • Warm up the Bolognese sauce again, mix with the cooked pasta and serve garnished with thyme.
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