Lentil and Tempeh Bolognese
This meaty vegan bolognese combines hearty brown lentils with crumbled tempeh for an exceptionally protein-dense pasta sauce. It is rich, deeply savory, and completely indistinguishable from a traditional meat sauce in texture and satisfaction.
A rich and protein-loaded vegan bolognese made with brown lentils and crumbled tempeh over your favorite pasta.
Nutrition per serving
Ingredients
base
protein
sauce
seasoning
pasta
Instructions
Cook the Lentils
Simmer brown lentils in 2 cups of water until just tender, about 20 minutes. Drain any remaining water and set aside.
Brown the Tempeh
In a large skillet over medium-high heat, cook crumbled tempeh with a drizzle of oil, stirring frequently until golden brown on the edges. This step adds essential depth and umami flavor.
Build the Sauce
Add crushed tomatoes, tomato paste, and Italian seasoning to the skillet with the tempeh. Stir in the cooked lentils and simmer everything together until the sauce thickens and flavors meld.
Cook Pasta and Combine
Cook whole wheat spaghetti according to package directions, drain, and serve topped with generous amounts of the lentil and tempeh bolognese sauce.
Substitutions
Common mistakes
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