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+ servings
5 from 3 votes
Plate of Spaghetti Topped with Tempeh Bolognese on a Red and White Napkin
Spaghetti with Tempeh Vegan Ragù and Toasted Panko
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Tomatoes, red wine and lots of spices are simmered with veggies and crumbled tempeh in a zesty vegan ragù that's served over pasta and topped with crunchy panko breadcrumbs.
Course: Entree
Cuisine: American, Italian
Servings: 4 -6
Author: Alissa
  • 8 oz. dried spaghetti
For the Toasted Panko
  • 1 tsp. olive oil
  • ½ cup panko breadcrumbs
For the Tempeh Ragù
  • ¼ cup olive oil
  • 2 celery stalks finely chopped
  • 2 carrots finely chopped
  • 1 medium onion chopped
  • 3 garlic cloves minced
  • 1-8 oz. package tempeh
  • 2 tsp. dried basil
  • 1 tsp. dried oregano
  • 1 tsp. dried thyme
  • ½ tsp. anise seeds
  • ½ tsp. paprika
  • ½ tsp. black pepper
  • ½ tsp. salt
  • 1-14 oz. can diced tomatoes
  • 1-6 oz. can tomato paste
  • 1 cup dry red wine
  • ½ cup unflavored soy or almond milk
  • 2 tsp. granulated sugar
  • chopped parsley for serving (optional)
  1. Bring a large pot of water to a boil. Add spaghetti and cook according to package directions. Drain into a colander. Return to pot and toss with a few dashes of olive oil.
Prepare the Toasted Panko
  1. Coat a medium skillet with oil and place over medium-high heat. Add panko and cook, flipping occasionally, until lightly browned, about 3-4 minutes. Remove from skillet and transfer to a plate.
Prepare the Tempeh Ragù
  1. Place olive oil in a large saucepan and place over medium heat. Add celery, carrots, onion and garlic. Sauté until onions are softened, about 5 minutes. Crumble tempeh into skillet and continue to sauté until browned, about 5 minutes more.
  2. Add basil, oregano, thyme, anise, paprika, black pepper, salt, tomatoes, tomato paste and red wine. Stir to incorporate and bring to a simmer. Allow to simmer, uncovered for 5 minutes, until alcohol has cooked off, adding a few splashes of water if mixture becomes too dry.
  3. Stir in milk and sugar. Simmer another minute. Remove from heat.
  1. Divide pasta onto plates and top with tempeh ragù, toasted panko and parsley, if using. Serve.