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
- Crumble tempeh into fine pieces using your hands. Set aside.
- 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.
- 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
