Tempeh Bolognese I The Buddhist Chef

This vegan version of a traditional bolognese will impress vegans and meat eaters alike.

Tempeh Bolognese

1 (8 oz/240 g) package tempeh
1 (17 oz/500 mL) jar roasted red bell peppers, drained
cup (60 mL) olive oil
8 cups (450 g) sliced mushrooms
2 onions, minced
4 (28 oz/796 mL) cans diced tomatoes
2 cups (220 g) grated carrots
1 (5 oz/156 mL) can tomato
cup (65 g) cane sugar or cup (80 mL) maple syrup
5 cloves garlic, minced
1 tablespoon harissa sauce
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoons salt
1 teaspoon ground cumin
teaspoon ground cloves


Coarsely chop the tempeh or crumble it using your hands. Set aside.
Use an immersion blender to puree the roasted red bell peppers. Set aside.
In a large pot over medium-high heat, heat the oil, then add the mushrooms,onions and garlic and cook, stirring, for 10 minutes.
Add the tempeh, thepureed roasted red bell peppers along with the remaining ingredients. Stir to combine. Bring to a boil, lower the heat, and cook for 45 minutes, stirring regularly. Set aside.


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My Favorite recipes:

Black Bean Vegan Burger: https://www.youtube.com/watch?v=zde4dY2Y3Gw
Roasted Autumn Vegetable Soup: https://www.youtube.com/watch?v=paHX03mf1_A
Vegan Cheese: https://www.youtube.com/watch?v=uPZhDz2Wk_s
Tofu bacon BLT Sandwich: https://www.youtube.com/watch?v=97l7lDg1jyw