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Tempayy (Tempeh) Bolognese

Made with our own

Natural Tempeh Cubes


  • 200 g

    Natural Tempeh Cubes

For 200g Tempeh

  • 200 g


  • 400 g


  • 100 ml

    Tomato Puree

  • 40 g

    Chopped Onions

  • 20 g

    Chopped Garlic

  • 10 g

    Chopped Celery

  • 10 g

    Chopped Carrot

  • 2 g

    Chopped Parsley

  • 100 ml

    Vegetarian Stock

  • 4 Tbsp

    Grated Parmesan Cheese

  • 6 Nos

    Fresh Basil Leaves

  • 25 ml

    Olive Oil

  • 5 g


  • 5 g



  1. Mince the Tempayy cubes using a knife/ hand crumble the cubes and keep aside.

  2. Boil the spaghetti with some oil and salt as per instructions on the pack (differs between brands). Strain excess water and keep aside.

Tomato Concasse

  1. Remove the eye of the tomatoes and put a cross mark at the other end with a knife ( for easy peeling of the skin).

  2. Blanch them in boiling water for 4 mins. Remove and cool.

  3. Peel the skin, squeeze, remove the seeds and then chop the tomatoes.

  4. Sauté Onion, Garlic, celery, leaks, carrot with some oil.

  5. Add the chopped tomatoes and the tomatoe puree and cook for 10 mins.

  6. Add Basil, salt and crushed pepper and simmer it till thick.


  1. Heat a pan/pot with oil and add Onion, Garlic, celery, leaks, carrot.

  2. Further add chopped Tempayy, Rosemary, salt and crushed pepper and cook for 3 mins.

  3. Add tomato concasse and veg stock. Cook for 4 min.

  4. Add Spaghetti. Stir well and check for seasoning. Cook sauce to coat the pasta.

  5. Sprinkle grated parmesan cheese and chopped parsley. Toss it for 2 mins and serve hot.

  6. Can garnish with grated or shaved parmesan cheese with black olives sliced and parsley.


Tempeh cubes are composed primarily of fermented soybeans and occasionally are made with other beans like chickpeas, black beans, lupin as well. These cubes can also be crumbled to make tasty tempeh bolognese, or cooked with a variety of spices and wrapped in paratha to produce a Kolkata-style kathi roll. ...

It’s a flavourful dish, quite simple to prepare. In about 25 minutes, you can make vegan tempeh bolognese at home.

Hello Tempayy offers 100% plant-based, vegetarian, gluten-free, and dairy-free tempeh. Tempeh can be used in almost all asian tempeh recipes, whether you're a vegetarian, vegan, flexitarian, or searching for a healthy vegetarian choice on meat-free Tuesdays. 100 g of tempeh contains 19g of gut-friendly protein, is fibre rich, fortified with vitamin B12 and iron, has a low glycemic index and contains no lactose, gluten or cholesterol. Its mild nutty flavour and firm, earthy texture make it an excellent base component for a variety of recipes. Its neutral flavour allows it to absorb the flavours of the condiments flawlessly making it very easy to cook with.

Tempeh is a versatile plant-based food that helps you in preparing the best vegan bolognese. Before being delivered to you, an average batch of tempeh is fermented for two days, and while the tang can take some getting used to, it's actually a significant draw.empeh is also packed with beneficial bacteria that promote gut health.

Place your tempeh cubes order today and share your best tempeh bolognese recipe with us!