This is a vegan recipe for 3-4 portions! If you are a vegetarian or consume dairy, simply add some parmesan
at the end, when serving.


170g tempeh

1 garlic clove

1 carrot

1/2 onion

400 ml canned tomatoes

75 ml red wine

1 tbsp olive oil

1 tbsp dry oregano 

Pepper & salt to taste

Dried chillies (optional)

Ingredients for the tempeh marinade:

2 tbsp olive oil

1 tbsp soy sauce

1 tbsp Mediteranean spice (mix basil, origano, paprika, anything will go)

1 tbsp liquid smoke


Preparation method:

Step 1. Start by marinating the tempeh.

We need to make a tempeh mince! You can do it by crumbling with your hands large chunks of tempeh, or use a blender. We like to cut the tempeh in small strips, similar to pancetta. In any case, make sure to have tempeh in small pieces. Mix all of the marinade ingredients together in a bowl: olive oil, soy sauce, spices and liquid smoke, and stir. Pour the marinade over the tempeh and set aside or refrigerate for a minimum 20 minutes. 30 minutes is perfect!

Step 2. Make your bolognese sauce base.

Start with adding the chopped garlic, onion and carrot to hot oil, and sprinkle salt and pepper to get the flavours out. We like to add dry chillies in the mix for a hot dish. When they are softened after 5 minutes, add the marinated tempeh and continue to fry for another 5 minutes. Add the canned tomatoes, red wine and additional oregano and lower the temperature for another 10 minutes of slow cooking.


Step 3. Add freshly boiled pasta to the sauce and mix gently.

Serve with extra olive oil and fresh basil.