Crispy Tempeh Bolognese With Spiralized Zucchini Noodles
Discover a plant‑powered take on Italy’s beloved bolognese, paired with fresh zucchini noodles for a quick, satisfying meal. The crispy tempeh delivers bold texture while the tomato sauce remains bright and flavorful. Serve it hot for a comforting 30‑minute dinner.
Ingredients
- 8 oz tempeh, crumbled or cubed
- 2 tbsp olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 cup crushed tomatoes (canned or fresh)
- 2 tbsp tomato paste
- 1 tbsp soy sauce or tamari
- 1 tsp dried oregano
- 1 tsp dried basil
- ¼ cup water or vegetable broth
- Salt and pepper, to taste
- ½ cup grated parmesan (or 2 tbsp nutritional yeast for vegan)
- 2 medium zucchinis, spiralized
- Fresh basil leaves, for garnish
Instructions
- Heat 1 tbsp olive oil in a large skillet over medium heat.
- Add the crumbled tempeh and sauté until browned and crispy, about 5–7 minutes. Remove from pan and set aside.
- In the same skillet, add the remaining 1 tbsp oil. Cook the diced onion, carrot, and celery until softened, about 5 minutes.
- Stir in minced garlic, oregano, and basil; cook for 1 minute until fragrant.
- Add crushed tomatoes, tomato paste, soy sauce, and the reserved tempeh. Mix well.
- Pour in water or broth, season with salt and pepper, and bring to a simmer.
- Cover and let the sauce thicken for 10–12 minutes, stirring occasionally.
- Meanwhile, steam the spiralized zucchini noodles for 2–3 minutes until just tender. Drain.
- Serve the tempeh bolognese over the zucchini noodles, topping with parmesan or nutritional yeast and fresh basil.
Chef's Note
For deeper flavor, deglaze the pan with a splash of red wine before adding the tomatoes.
Make-Ahead Tips
Freeze up to 3 days in an airtight container. Reheat gently with a splash of water or broth.
Substitutions
Swap tempeh for diced tofu or seitan; use parmesan or nutritional yeast; serve with regular pasta instead of zucchini noodles.