This Tempeh Bolognese with Kale Pesto and Almond Parmesan is easily one of my ALL-TIME favorites, and I hope it’s soon-to-be one of yours. The rich flavors of the bolognese combine perfectly with the garlicky kale pesto and the cheesy almond parmesan. NEXT LEVEL deliciousness, seriously.
What is Bolognese?
Just think of bolognese as REALLY GOOD spaghetti. Or better yet, the pasta dinner of your dreams. If you’ve never had bolognese, I’m begging you to make this!!
Everyone seems to have their own spin on how to make bolognese. Traditionally, it contains minced beef, garlic, wine, herbs, and a mirepoix of carrots, onion, and celery. This one is obviously vegan but just as good as the competition. In this recipe, we swap the beef for some healthy and protein-rich tempeh. Trust me; you won’t miss the original version because this one is spectacular. I may be a bit biased, but it could possibly be the best bolognese EVER!
Making a good bolognese sauce is a real labor of love. This dish is definitely a bit more time-consuming, but IT’S SO WORTH IT! The longer you can slowly simmer this sauce, the better. Like, at least 90 minutes of low, slow, gentle simmering. Remember, good things come to those who wait, and you deserve all the good things!
Ingredients for Tempeh Bolognese, Kale Pesto, and Almond Parmesan
For the bolognese, you’ll need canned tomatoes, tempeh, white onion, red onion, carrots, garlic, celery, cashews, basil, red wine, butter, olive oil, fennel, red pepper flakes, and nutmeg.
To make kale pesto, you’ll need kale, pine nuts, basil, lemon, garlic, nutritional yeast (for cheesiness), garlic, olive oil, and sea salt.
For the almond parmesan, you’ll need almonds, nutritional yeast, garlic powder, sea salt, miso paste, and hemp seeds.
This hearty and delicious bolognese is perfect for that special dinner occasion you have coming up or maybe even a romantic stay-at-home date night (SAVE $$$). Serve over any egg-free pasta, zoodles, or a combination of both. Don’t forget that glass of red wine because you’ve obviously earned it after tackling this one! Cheers love!!
Inspiration: TurF
Inspiration for this dish came from a trip to Vancouver, where I visited a little place called TurF. I flew there to experience everything TurF had to offer in-person, and it was total heaven. Healthy coffee, superfood smoothies, delicious plant-based food, and awesome fitness classes. I would so be a Turf’r if I lived in the Kitsilano neighborhood.
More Pasta Recipes
8-Ingredient Vegan Hot Italian Sausage Pasta
The Best Creamy Roasted Red Pepper Pasta
One-Pot Mediterranean Pasta with Tofu Feta
Tempeh Bolognese with Kale Pesto and Almond Parmesan
Equipment
- High-Speed Blender
- Food Processor
- Spice Grinder
Ingredients
Tempeh Bolognese
- 2 Tbsp Vegan Butter
- 2 Tbsp Olive or Avocado Oil
- 1 White Onion Chopped
- 1 Red Onion Chopped
- 1 Carrot Grated
- 1 Rib Celery Diced
- 5 Garlic Cloves Minced
- 8 Oz Tempeh Grated
- 1 teaspoon Fennel Crushed
- 1 Tsp Red Pepper Flakes
- ¼ Tsp Nutmeg
- 1 28 oz Crushed Tomatoes
- ¾ Cup Vegan-Friendly Red Wine
- ½ Cup Raw Cashews
- 1 Cup Water
- 5 Basil Leaves Torn
Kale Pesto
- 2 Large Kale Leaves Stems Removed
- ½ Cup Basil
- ¼ Cup Pine Nuts
- ¼ Cup Olive Oil
- 2 Garlic Cloves
- 2 tablespoon Nutritional Yeast
- ½ teaspoon Sea Salt
- 1 tablespoon Lemon Juice
Almond Parmesan
- ½ Cup Raw Almonds
- 2 teaspoon White Miso Paste
- 1 tablespoon Nutritional Yeast
- ½ teaspoon Garlic Powder
- 1 Tsp Sea Salt
Instructions
Tempeh Bolognese
- Sauté the tempeh in butter over medium-high heat until lightly browned, about 8-10 minutes.
- Add the olive oil and toss in the onion, celery, carrot, garlic, fennel, red pepper flakes, and nutmeg. Cook until the veggies are somewhat softened, about 5 minutes.
- Stir in the red wine and continue to cook until mostly evaporated, about 4-5 minutes.
- Add the canned tomatoes, reduce heat to low, and simmer for 90 minutes, stirring occasionally.
- While sauce simmers, add ½ cup of cashews and 1 cup of water to high-speed blender and blend until super creamy. Set aside to add to the sauce later.
- Remove from heat. Add the basil and the cashew cream to the sauce and stir to combine.
Kale Pesto
- Add all ingredients to a food processor and blend until you have a chunky pesto.
Almond Parmesan
- Place almonds in a blender and blitz until you have a coarse powder
- Add the remaining ingredients and pulse a few more times to blend everything together.
Assembly
- Serve bolognese over cooked pasta or zoodles. Spoon a smaller portion of the pesto on top of the bolognese. Finish with a sprinkle of parmesan.
Nutrition
There’s really no compromise when it comes to vegan cooking. It’s better for us, for the animals, and for our environment, so make this dreamy bolognese and share it with someone you love – whether they’re vegan or not!
If you make this recipe, let me know! Please leave a comment, rate it (once you’ve tried it), and be sure to tag me. And, make sure to follow MNVegHead on Instagram, Facebook, and Pinterest!
Lots of love, Allison
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