This recipe is the only way I can get my kids to eat tempeh. They tell me it’s a texture thing. So, what’s a mom to do? I pulse it up into a rich and hearty tomato sauce and serve it over their favorite pasta. They’re not super excited about it, but they eat it!
I made this recently on a busy weeknight in 30 minutes. It’s also a great recipe to batch cook on the weekend and pull out when you’re short on time. Just boil some pasta and make a salad while the spaghetti cooks. It freezes really well so I usually reserve half to serve up another time.
- 1 tablespoon olive oil
- 1 medium onion peeled and finely chopped
- 1 large carrot finely chopped
- 1 cup finely chopped celery
- 3 cloves garlic minced
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 8 ounce package tempeh
- 1 28 ounce can of marinara sauce
- 1 14 ounce can of diced tomatoes undrained
- ½ cup of red wine optional
Heat the oil in a large pot over medium-high heat. Add the onion, carrot, celery, oregano, basil and garlic, and cook 5 to 6 minutes, or until vegetables are browned, stirring often.
Break the tempeh into small crumbles with your hands, and stir into the vegetables.
Add in the tomato sauce, tomatoes, and wine (if using).
Reduce the heat to medium-low, and simmer, partially covered, 10 minutes. Season with salt and pepper.
Makes about 4 cups