Vegan Spaghetti Bolognese

Written By Judy Doherty, MPS, PCII
Vegan Spaghetti Bolognese

Vegan Spaghetti Bolognese

Yield 4
Author Judy Doherty
Prep time
5 Min
Cook time
12 Min
Total time
17 Min
This dish is made with tempeh, tomatoes, and pasta

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, diced small
  • 1 box tempeh diced
  • 1 tsp paprika
  • 1 tsp garlic parsley powder
  • 1 tablespoon Italian seasoning (oregano, marjoram, basil)
  • 1 jar vegan pasta sauce, heated
  • 1 pound package spaghetti noodles, cooked according to package instructions, drained
  • Garnishes: grated vegan Parmesan cheese, fresh chopped parsley

Instructions

  1. Heat the olive oil over medium-high in a large saute pan or skillet. Add the onion and saute until translucent. Add the diced tempeh and saute all together until golden brown. Add the seasonings.
  2. Pour the tempeh over the spaghetti. Top with the heated pasta sauce. Garnish with grated Parmesan cheese and chopped fresh parsley. Serve immediately.

Nutrition Facts

Calories

536.82

Fat

7.84 g

Sat. Fat

2.14 g

Carbs

97.33 g

Fiber

7.28 g

Net carbs

90.05 g

Sugar

10.01 g

Protein

20.07 g

Sodium

934.71 mg

Cholesterol

5.1 mg
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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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