This dish is one of my professional meal prep clients' all-time most requested dishes, so it's about time I shared it with you. The tempeh bolognese is so good and savory that I've had more than one "I can't believe it's not beef" moments with it! That's thanks to a few umami-rich ingredients: soy sauce (sub tamari to make the dish gluten-free), mushrooms, and a good amount of tomato paste all lend the sauce an amazing meat-like flavor.
AND I have a hot tip: if cut the squash along it's equator--width-wise rather than length-wise, you're working with the natural direction of the squash's interior noodle-like flesh and you'll end up with long, luxurious "noodles" of spaghetti squash.
Wanna watch me whip up this yummy vegan dish? You're in luck! Check out the video below!
Vegan Tempeh Bolognese with Spaghetti Squash
Ingredients
For the Spaghetti Squash
- 1 3-4 lb spaghetti squash
- Olive oil (to grease the pan and drizzle on the squash)
- Sea salt (for sprinkling)
For the Vegan Tempeh Bolognese
- ¼ cup olive oil
- 8 oz. tempeh (crumbled)
- 1 Tbsp soy sauce
- 1 tsp maple syrup
- 1 tsp sea salt (plus more to taste)
- 1 yellow or sweet onion (minced)
- 1 pint baby bella or white mushrooms (minced)
- 5-7 cloves garlic (minced)
- 2 Tbsp tomato paste
- 1 28 oz. can whole San Marzano tomatoes
- 1 bay leaf
Instructions
For the Spaghetti Squash
- Preheat the oven to 400°F.
- Carefully cut the squash in half across the squash’s “equator”--width-wise rather than lengthwise. This will give you longer strands of “spaghetti.” Use a spoon to scoop out the seeds and discard.
- Drizzle the squash with olive oil and add a sprinkle of salt. Place it cut side down in an 8x8 baking dish or a 9-10” cast iron skillet. Add about ½ inch water to your pan of choice to encourage the squash to steam.
- Bake 30-50 minutes, depending on the size of your squash.
For the Vegan Tempeh Bolognese
- While the squash is roasting, do all your veggie prep and work on your sauce:
- In a large pot over medium heat, heat olive oil. Add tempeh, soy sauce, maple syrup, and salt, and cook until browned, stirring frequently (about 5 minutes).
- Add the onion, mushrooms, and garlic, and cook until sweated and starting to brown (about 10 minutes.) Deglaze the pan with 1-2 Tbsp water if the tempeh and veggies look like they might burn. Stir to scrape up the browned bits on the bottom.
- Stir in tomato paste and salt and cook until the tomato paste is starting to brown (2-3 minutes.)
- Squeeze the tomatoes into the can using clean hands to break up, then stir in the remaining juices from the can. Toss in the bay leaf and bring the sauce to a boil. Reduce to a simmer and cook until the tinny taste is gone from the tomatoes (at least 20 minutes, but for as long as 1 hour—-the longer you cook, the better it will taste.)
- Serve over spaghetti squash or with pasta of choice and enjoy.