Tempeh Bolognaise with Brown Rice Spaghetti
Tempeh Bolognaise with Brown Rice Spaghetti
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Yield: 4
Category: Main Course
Cuisine: Fusion
Author: Chef Marlene Watson Tara
Date Published: June 25, 2026
Ingredients
Brown rice noodles or brown rice spaghetti
1 x 200 g pack tempeh
3 cloves garlic, minced
1 bunch spring onions, thinly sliced on the bias
3 cups fresh maitake, portobello, or chestnut mushrooms, shredded using two forks
2 large carrots, diced
4 celery stalks, diced
1/2 tsp mixed herbs
1 sachet umami instant stock dissolved in 2 cups warm water
1 jar vegan tomato pesto
1 tbsp tamari
1/4 cup minced fresh parsley leaves
1/2 cup minced fresh coriander leaves
1/4 cup tahini
1 tbsp sweet white miso
Nutritional yeast, for garnish
Spring onions, finely diced, for garnish
Description
A hearty plant-based bolognaise made with grated tempeh, mushrooms, umami stock, tomato pesto, fresh herbs, tahini, and sweet white miso. Served over brown rice spaghetti, it is a rich and satisfying alternative to classic Italian pasta sauce.
How-to? Steps
Step 1: Cook the pasta
Cook the brown rice spaghetti according to the packet instructions.
Step 2: Prepare the tempeh
Grate the tempeh into a bowl and set aside.
Step 3: Cook the vegetables
Heat a splash or two of water in a large pan over medium heat. Add the garlic, spring onions, mushrooms, carrots, celery, and mixed herbs. Cover and cook for 5 minutes, adding more water if the pan seems dry.
Step 4: Simmer the sauce
Add the tempeh, umami stock, tomato pesto, and tamari. Cover and cook on low for 20 minutes, adding more water if required.
Step 5: Finish
Stir in the fresh parsley and coriander, tahini, and sweet white miso. Taste and adjust seasoning.
Step 6: Serve
Place the cooked noodles in a serving bowl, top with bolognaise, and garnish with nutritional yeast and finely diced spring onions.