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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.
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
- Cholesterol Content 0 mg
- Fat Content 10 g
- Fiber Content 4 g
- Protein Content 10 g
- Saturated Fat Content 1 g
- Sodium Content 456 mg
- Sugar Content 0 g