Crumbled tempeh adds meaty texture to this classic pasta sauce that’s ready in under 30 minutes and freezes beautifully.
YIELD: 6 SERVINGS
8 oz. whole-grain tempeh
2 Tbs. olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 Tbs. soy sauce or tamari
1 28-oz. can crushed tomatoes
1 cup tomato puree
2 Tbs. chopped fresh basil or 2 tsp. dried
2 Tbs. chopped fresh parsley
2 tsp. dried oregano
1 small bay leaf

  1. Crumble tempeh into fine pieces using your hands. Set aside.
  2. Heat oil in large saucepan over medium heat. Add onion and cook 5 to 7 minutes, or until golden, stirring often. Add garlic and sauté 15 seconds. Stir in tempeh, 1 cup water, and tamari. Bring to a boil. Reduce heat, cover, and simmer 5 minutes. Remove cover and simmer until liquid is reduced and tempeh begins to sizzle.
  3. Add remaining ingredients to tempeh mixture and mix well. Cover, and simmer 10 minutes. Season with salt and pepper, if desired.
    VEGAN
    30 MINUTES OR LESS
    GLUTEN-FREE

NUTRITION INFORMATION
Calories: 181
Protein: 10 g
Total Fat: 7 g
Saturated Fat: 1 g
Carbohydrates: 24 g
Cholesterol: mg
Sodium: 358 mg
Fiber: 6 g
Sugar: g