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Tempeh Bolognese

Packed full of protein, this tempeh bolognese is the perfect topping to pasta, rice or jacket potatoes! 


  • 1 red onion, diced 
  • 4 garlic cloves, diced 
  • 2 small carrots, peeled and diced
  • 300g mushrooms, chopped
  • 250g tempeh, cut into small cubes or crumbled
  • 600g tinned tomatoes (1½ cans)
  • 25g fresh basil, chopped
  • Salt & Pepper 
  • 1 tsp marmite 
  • 2 tsp soy sauce 
  • 2 tbsp olive oil


  1. In a large pan, heat 1 tbsp of oil and cook the onion and garlic for a few minutes. 
  2. Add in the carrots and mushrooms, season with salt and pepper and cook for a further 5-7 minutes 
  3. Meanwhile, add the other tbsp of oil to a medium sized pan and cook the tempeh over a medium heat. Add the soy sauce to the tempeh for flavour and cook until browned. 
  4. Reduce the heat on the vegetable mixture and add the cooked tempeh to this, along with the tinned tomatoes and marmite. 
  5. Simmer for about 10 minutes until the tomatoes have slightly reduced. 
  6. Stir in the fresh, chopped basil (set aside some for garnish) and taste for salt and pepper. 
  7. Serve with your carbohydrate of choice and enjoy!