Ingredients Jump to Instructions ↓

  1. 8 oz 227g Whole-grain tempeh

  2. 2 tablespoons 30ml Olive oil

  3. 1 tablespoon 15ml Onion - finely chopped (medium)

  4. 2 Garlic cloves - minced

  5. 1 tablespoon 15ml Soy sauce or tamari

  6. 1 Crushed tomatoes in puree - (28 oz)

  7. 1 cup 237ml Tomato puree

  8. 2 tablespoons 30ml Chopped fresh basil

  9. 2 teaspoon dried basil

  10. 2 tablespoons 30ml Chopped fresh parsley

  11. 2 teaspoons 10ml Dried oregano

  12. 1 teaspoon 5ml Bay leaf (small)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Using your hands, crumble tempeh into fine pieces. Set aside. In large saucepan, heat oil over medium heat. Add onion and cook, stirring often, until golden, about 5 minutes. Add garlic and cook, stirring often, 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 sizzles. Add remaining ingredients to tempeh mixture and mix well. Cover and simmer sauce 10 minutes. Season to taste with salt and pepper. This recipe yields 6 servings. Per Serving: 181 Cal; 10g Prot; 7g Total Fat (1 Sat. Fat); 24g Carb.; 0mg Chol; 358mg Sod.; 6g Fiber.


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