Vegan Spaghetti Bolognese

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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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