Steam the tempeh: 
Cut the tempeh into small cubes or crumble it roughly. Place in a steamer basket over simmering water and steam for 10-15 minutes. This helps soften the tempeh and removes any bitterness while giving it a nuttier flavor. Set aside.

Prepare the Sofrito Base: 
Heat olive oil in a large pan or pot over medium heat. Add finely diced onion, carrot, and celery with a pinch of salt. Cook slowly for 10-12 minutes, stirring occasionally, until softened, fragrant, and lightly caramelized. Add garlic and cook for another minute.

Cook the tempeh:
Add the steamed tempeh to the pan and stir well to combine with the vegetables. Let it cook for 5-7 minutes until lightly browned and slightly crispy in places. Stir in oregano, smoked paprika, black pepper, and chili flakes if using.

Build the Bolognese Sauce:
Pour in tomato paste and cook for 1-2 minutes to deepen the flavor. Add crushed tomatoes, a splash of tamari or soy sauce, and a little vegetable stock or pasta water to loosen the sauce. Stir well and bring to a gentle simmer.

Simmer:
Lower the heat and simmer uncovered for 20-30 minutes, stirring occasionally, until the sauce thickens and the flavors deepen. Taste and adjust seasoning with salt, pepper, or a small drizzle of maple syrup if the tomatoes are too acidic.

Cook Pasta:
While the sauce simmers, bring a large pot of salted water to a boil. Cook your pasta of choice until al dente according to package instructions. Reserve a little pasta water before draining.

Combine & Serve:
Toss the cooked pasta with the tempeh bolognese, adding a splash of reserved pasta water if needed to make the sauce silky. Serve hot with fresh basil, parsley, cracked black pepper, and grated parmesan or vegan parmesan on top.