Tempayy Bolognese – Chef Arup Kakati

Hello Tempayy

Tempeh bolognese
Serves: 3

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Hello Tempayy Natural cubes – 250gms
Olive Oil – 4 table spoons
Button mushrooms – 100gms
Onion chopped – 50gms
Carrots, cut into small pieces – 100gms
Garlic chopped – 40gms
Tomato Paste – 100gms
Crushed Tomatoes – 50gms
Vegetable Broth – 250ml
Walnuts chopped – 30gms
Italian Seasoning – 10gms
Salt – as per taste
Black Pepper crushed – 5gms
Spaghetti pasta – 200gms
Fresh basil leaves – 30gms


  • Heat a Large Pan, over medium-high heat. Once heated, add the oil and wait until it’s shimmering.
  • Add mushrooms and sauté until they have released their moisture, reduced in size and are slightly browned.
  • Now, reduce heat to medium and add onions, carrots, and garlic. Sauté for a few minutes until cooked down
  • Add the tomato paste and cook for 30 seconds
  • Add minced Tempayy and Italian seasoning and cook until the herbs are fragrant about 30-60 seconds.
  • Turn up the heat to medium-high and pour in the vegetable stock. Cook for 2-3 minutes until it’s almost completely reduced. Turn the heat back to medium.
  • Add the tomatoes, walnuts, combine and bring to a simmer then reduce to a low simmer.
  • Cook until sauce thickens and flavour deepens for about 10-15 minutes
  • Add salt, pepper fresh leaves and mix well.
  • Remove from heat and let the sauce sit a few minutes to thicken.
  • Serve it with garlic tossed spaghetti and garnish with grated vegan parmesan cheese.

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