Eggplant Tempeh Bolognese Napoleon

Eggplant Tempeh Bolognese Napoleon

Celery, onion and mushrooms are sautéed with a white wine tomato sauce and tossed with tempeh for a meatless spin on an Italian classic. The tempeh Bolognese is stacked under sautéed spinach and crispy eggplant in this modern day Napoleon. This recipe comes to us from Lindsay of Cook. Vegan. Lover.

Serves 6

For the white wine tomato sauce:

  • 1 28 ounce can crushed tomatoes
  • 1 tablespoon olive oil
  • 1 small onion, minced
  • 2 cloves garlic, minced
  • 1/2 cup white wine
  • 1 teaspoon Italian seasoning
  • salt and pepper, to taste

For the tempeh Bolognese:

  • 1 8oz package of tempeh, grated
  • 2 carrots, diced finely
  • 2 celery stalks, diced finely
  • 8 ounces your favorite combination of mushrooms

For the sauteed spinach:

  • 1 tablespoon olive oil
  • 10 ounce package frozen spinach, thawed
  • or
  • 10 ounces fresh spinach, torn bite size
  • 2 garlic cloves, sliced
  • salt and pepper

For the crispy eggplant:

  • 1 small eggplant, thinly sliced
  • 1 tablespoon + 1 teaspoon salt
  • 1/4 cup of flour
  • 1 teaspoon pepper
  • 1 teaspoon Italian seasoning
  • 1 tablespoon olive oil

To complete the eggplant tempeh Bolognese Napoleon:

  • 1 pound spaghetti
  • 2 tablespoons parmesan cheese
  • or
  • 2 tablespoons nutritional yeast*

*Found in health food stores.

To make the white wine tomato sauce:

Preheat the oven to 350F.

Heat the olive oil in a medium pot over medium-high heat. Add the onion to the pot and sauté for 5-7 minutes, or until soft.  Stir in the garlic and sauté for 30 seconds more, or until the garlic begins to become fragrant.

Add the Italian seasoning and white wine and cook 3 more minutes, or until all ingredients are well incorporated and bubbling. Add the tomatoes and season with salt and pepper to taste.

To make the tempeh Bolognese:

Toss the grated tempeh with the carrots, celery and mushrooms in a medium bowl. Stir the tempeh veggie mixture into the white wine tomato sauce. Place the tomato sauce tempeh mixture in an oven-proof casserole dish.

Bake for 30-40 minutes, or until the vegetables are soft.

To make the sautéed spinach:

Place the garlic and olive oil into a cold pan. Heat for 2-4 minutes, or until the garlic is warmed.

Add the spinach to the pan and season with salt and pepper to taste. Toss together until the spinach is warmed through and well coated in the spices.

To make the crispy eggplant and pasta:

Toss the eggplant with 1 tablespoon of the salt, place in a colander and let sit for 30 minutes. Rinse the eggplant and drain to remove the eggplant’s bitterness.

Bring a large pot of water to a boil over medium-high heat. Cook the pasta according to package directions.

Mix the flour together with 1 teaspoon salt, pepper and Italian seasoning.

Pat the eggplant dry with a towel. Dredge the eggplant slices in the flour mixture to coat.

Heat the olive oil in a large sauté pan over medium-high heat. Cook the eggplant for about 2-4 minutes per side, or until crispy. Place on a bed of paper towels to rest.

To complete the eggplant tempeh Bolognese Napoleon:

Serve the spaghetti into equal portions, top with Bolognese, then spinach and lastly the crispy eggplant. Sprinkle each portion with equal amounts parmesan cheese or nutritional yeast and enjoy.

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Nutrition Information

Eggplant Tempeh Bolognese Napoleon

Servings per Recipe: 6

Amount per Serving

Calories:  551.8

Calories from Fat:  121

Total Fat:  13.4g

Saturated Fat:  2.5g

Cholesterol:  1.4mg

Sodium:  772.3mg

Potassium:  1242.5mg

Carbohydrates:  85.1g

Dietary Fiber:  9.9g

Protein:  23.6g

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