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 Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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