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Tempeh Bolognese

The ultimate comfort food recipe is here! December is a super busy time of the year, so here we have a simple Tempeh Bolognese you can cook up for your friends and family, or you can batch cook it to save some for a later date.

In this recipe you will be getting an abundance of delicious vegetables, vegan cheese and of course the best carb out there – pasta! What more is there to love?

Serves 3-4 people.

Cooked using

  • Bolognese
  • 1.5 tablespoons of Good Hemp Oil
  • 1 white onion (diced)
  • 2 garlic cloves (minced)
  • 200g mushrooms (diced)
  • 400g tempeh (diced)
  • 1 tablespoon tomato puree
  • 1 teaspoon dried oregano
  • 1 tablespoon balsamic vinegar
  • 1 can of chopped tomatoes
  • 1/2 teaspoon salt
  • 1 bay leaf
  • 1/2 vegetable stock cube
  • Garlic bread
  • 2 ciabatta's
  • 2 tablespoons Good Hemp Oil
  • 2 garlic cloves (minced)
  • 1/2 teaspoon oregano
  • Serve with
  • Pasta
  • Dairy free cheese / cheese of your choice
  • Basil



Begin by preheating the oven to 180c. Next in a large pan on a medium heat, add the hemp oil along with the diced onion.


Cook for a few minutes before adding the garlic and mushrooms. After a few more minutes add the oregano, bay leaf, and balsamic vinegar.


Crumble the stock cube, add the tomato puree and diced tempeh. Combine well before adding the chopped tomatoes and salt.


Leave to simmer for 20 minutes stirring every 5 minutes.


Meanwhile prepare the garlic bread by slicing the ciabattas in half. Combine the garlic, oregano, and hemp oil. Brush it onto the ciabattas and place them into the oven for 12 minutes to cook.


Serve the tempeh Bolognese on pasta and add some grated cheese and fresh basil should you wish. Enjoy with your  homemade garlic bread.

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