Vegan bolognese with tahini (GF option, one-pot)

This page contains affiliate sales links. As an Amazon Associate, I earn from qualifying purchases.

This comforting vegan bolognese has some extra poppin’ flavor, starring tahini as a secret ingredient. Perfect for a weeknight dinner!

There are multiple protein options for this recipe: tempeh, tofu, or prepared vegan meatballs. The flavor and texture will vary slightly depending on what you use, but the final result is guaranteed to be delicious!

I love using fresh ripe tomatoes in my recipes, but you also can’t go wrong with the canned variety. Usually, I find fresh tomatoes to be less concentrated, so I call for a larger quantity (weight) of fresh than canned — e.g. 600 grams fresh tomatoes in lieu of 400 grams canned tomatoes. If you love a tomato-y sauce, feel free to add more!

I highly recommend investing a good-quality runny tahini for recipes such as this one.

Lastly, to those who have never tried combining tomatoes and tahini in a dish, I just want to say: you’re missing out, fam. (jk but also not jk. but seriously, this combo is a match made in heaven.)

Looking for more recipes with tomatoes and tahini? Here are a few:

• Creamy tahini bean stew
• Creamy tomato tahini pasta
• Creamy tomato tahini lentil soup

Vegan bolognese with tahini (GF option, one-pot)

This comforting vegan bolognese has some extra poppin' flavor, starring tahini as a secret ingredient. Perfect for a weeknight dinner!

PRINT RECIPE PIN RECIPE

Prep Time 10 mins

Cook Time 20 mins

Course Main Dish

Servings 3 servings

Ingredients

  

• 8 oz dry pasta of choice | 225g; use GF if needed
• 1 large onion | 250g; diced
• 3 cloves garlic | minced
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp dried basil
• 1/2 tsp ground sage
• 1/2 tsp red chili flakes
• 1/2 tsp black pepper
• 1 tsp sea salt
• 2 large carrots | 250g; minced
• 3 stalks celery | 250g; minced
• 8 oz tempeh | 225g*; crumbled
• 3 large ripe tomatoes | 600g (or one 14-oz can); crushed
• 3 tbsp nutritional yeast | 20g
• 3 tbsp tahini | 48g

Instructions

• In a skillet, heat some oil and sauté the onion for 5 minutes. Stir in garlic, spices, carrots, and celery, and tempeh.
• Fry for 5 more minutes, or until the mixture is fragrant. Add in tomatoes and bring to a boil over high heat.
• Cover the skillet and simmer on low heat for 15 minutes, stirring occasionally. 
• Meanwhile, cook the pasta according to package directions; drain and set aside. 
• Once the sauce mixture has thickened, stir in nutritional yeast and tahini, then taste and season with more spices, if desired.
• Serve with cooked pasta and enjoy!

Notes

*Instead of tempeh, you may also use: 12-15 oz extra-firm tofu (crumbled), OR 1 cup dry TVP cooked with 1 cup water, OR 8 oz vegan meatballs (crumbled).

Keyword Main dish, Pasta, Tofu & tempeh