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noodles with bolognese sauce topped with pesto

Tempeh Bolognese with Kale Pesto and Almond Parmesan

Allison Mulcahy
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. The rich flavors of the bolognese combine perfectly with the garlicky kale pesto and the cheesy almond parmesan.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Course Main Course
Cuisine American, Italian, Plant-Based, Vegan
Servings 8 People
Calories 404 kcal

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

Calories: 404kcalCarbohydrates: 19gProtein: 14gFat: 31gSaturated Fat: 4gSodium: 612mgPotassium: 639mgFiber: 4gSugar: 4gVitamin A: 3053IUVitamin C: 26mgCalcium: 133mgIron: 4mg
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