Tempeh maintains its integrity even when ground, making it the perfect high-protein base for chili, stuffing and a wonderful tomato sauce. This recipe is an adaptation of the original, which comes from Bologna in northern Italy. The final product should be thick and chunkysomewhere between a tomato sauce and a stew. If you can resist the temptation to consume the entire recipe right from the pot, try it served over rice or spaghetti.
- 8-oz. pkg. tempeh, broken into large chunks
- 3 Tbs. olive oil
- 5 cloves garlic, minced
- 1 medium onion, finely chopped
- 2 medium carrots, peeled and finely chopped
- 21/4 tsp. dried basil
- 1 tsp. dried oregano
- 6-oz. can tomato paste
- 1 cup red wine or vegetable broth
- 28-oz. can crushed tomatoes
- 1/2 cup chopped fresh flat-leaf parsley
- 1/4 cup chopped fresh basil
In food processor fitted with metal blade, pulse tempeh to a coarse meal.
In large saucepan, heat oil over medium heat. Add tempeh and cook, stirring often, until lightly browned, about 5 minutes.
Add garlic, onion, carrots, basil, oregano and salt and pepper to taste. Cover and cook, stirring often, 5 minutes. Stir in tomato paste. Cook, stirring, 1 minute. Add wine or broth and cook, stirring often, 5 minutes.
Add tomatoes and simmer, uncovered, over medium-low heat, 20 minutes. Stir in parsley and basil. Serve over rice or pasta.
- Calories: 237
- Carbohydrate Content: 24 g
- Fat Content: 10 g
- Fiber Content: 4 g
- Protein Content: 10 g
- Saturated Fat Content: 1 g
- Sodium Content: 456 mg