alive logo

Soba Noodles in Tempeh Bolognese

Serves 4.


    Soba Noodles in Tempeh Bolognese

    Here’s proof that sometimes bucking tradition in the kitchen can be a delicious adventure. Meaty and rich in protein, tempeh is a wonderful alternative to meat when preparing a veg-heavy Bolognese sauce to be draped over nutty soba. Any extra tempeh sauce is excellent when stuffed into baked sweet potato.



    Unlike Italian-style noodles, those from Asia such as soba should be rinsed after cooking or they can turn gummy.


    Soba Noodles in Tempeh Bolognese


    • 8 oz (250 g) package tempeh
    • 2 tsp (10 mL) grapeseed oil
    • 1 yellow onion, chopped
    • 1 large carrot, chopped
    • 1/4 tsp (1 mL) salt
    • 2 cups (500 mL) chopped crimini or shiitake mushrooms
    • 2 cups (500 mL) chopped eggplant
    • 2 garlic cloves, minced
    • 2 tsp (10 mL) dried oregano
    • 1 tsp (5 mL) ground coriander
    • 1/2 tsp (2 mL) crushed red pepper flakes
    • 1/2 tsp (2 mL) black pepper
    • 1 cup (250 mL) red wine
    • 2 1/2 cups (625 mL) salt-free tomato sauce
    • 2 tsp (10 mL) balsamic vinegar
    • 10 oz (283 g) soba noodles
    • 1/2 cup (125 mL) sliced fresh basil


    Per serving:

    • calories545
    • protein26g
    • fat11g
      • saturated fat2g
      • trans fat0g
    • carbohydrates78g
      • sugars12g
      • fibre6g
    • sodium204mg



    Using the large holes of box grater, crumble tempeh, or finely chop with knife.


    In medium saucepan, heat oil over medium heat. Add onion, carrot, and salt; heat for 5 minutes. Add tempeh to pan and heat for 5 minutes. Place mushrooms, eggplant, and garlic in pan; heat for 5 minutes. Stir in oregano, coriander, chili flakes, and black pepper; heat for 30 seconds. Place wine in pan and heat for 3 minutes, scraping up any brown bits from bottom of pan. Stir in tomato sauce and simmer for 15 minutes. Stir in balsamic vinegar.


    Meanwhile, in pot of salted water, prepare soba noodles according to package directions. Stir noodles often during the first couple minutes of cooking to prevent clumping. Drain noodles in colander and rinse with cold water. Drain thoroughly and then press down lightly on noodles to remove any excess liquid.


    Divide noodles among 4 serving plates and top with Tempeh Bolognese sauce. Sprinkle on basil.


    Like this recipe?

    This recipe is part of the New Kids on the Block collection.



    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.