Makes 4 Cups
30 minutes or fewer
This classic Italian
pasta sauce is made with crumbled tempeh instead of ground meat. Try it over spaghetti, polenta, potatoes, or puréed cauliflower.
- 1 Tbs. plus 1 ½ tsp. olive oil, divided
- 1 medium onion, peeled and finely chopped (1 ½ cups)
- 1 large carrot, finely chopped (½ cup)
- 1 cup finely chopped celery
- 1 Tbs. dried oregano
- 3 cloves garlic, minced (1 Tbs.)
- 1 8-oz. pkg. tempeh
- 1 Tbs. reduced-sodium soy sauce
- 1 28-oz. can fire-roasted diced tomatoes
- ½ cup dry white wine
- 2 Tbs. tomato paste
- 1 tsp. vegan Worcestershire sauce
- ½ cup low-fat evaporated skim milk
1. Heat 1 Tbs. oil in large skillet over medium-high heat. Add onion, carrot, celery, oregano, and garlic, and cook 5 to 6 minutes, or until vegetables are browned, stirring often.
January 2010 p.40
2. Meanwhile, heat remaining 1 1/2 tsp. oil in separate skillet over medium heat. Add tempeh, and brown 2 minutes on each side. Add soy sauce and 1/2 cup water. Cook tempeh 5 minutes more, or until liquid has absorbed. Break tempeh into small crumbles with spatula.
3. Stir tempeh, tomatoes, wine, tomato paste, and Worcestershire sauce into onion mixture. Reduce heat to medium-low, and simmer, partially covered, 10 minutes. Stir in evaporated milk, and simmer 5 minutes more. Season with salt and pepper, if desired.