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Prep Time: 12 Minutes Cook Time: 40 Minutes |
Ready In: 52 Minutes Servings: 6 |
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Great vegetarian recipe from Ann Arbor restaurant, Seva. Ingredients:
8 ounces tempeh |
3 tablespoons olive oil |
3 -4 garlic cloves, peeled and minced |
1 cup red onion, diced |
1/2 lb mushroom, sliced |
4 cups canned tomato puree |
1 cup diced tomato |
2 teaspoons basil |
1 teaspoon oregano |
1/2 teaspoon salt |
1/2 teaspoon pepper |
spaghetti, cooked per package instructions (1/2-1 lb) |
Directions:
1. Thaw tempeh overnight in the refrigerator.
2. When ready to prepare, cut tempeh into 1/2 inch cubes and steam in a double boiler for 20 minutes.
3. While the tempeh is steaming, saute olive oil, garlic, red onion, and mushrooms in a saucepan until the onions and mushrooms are tender.
4. Then, add canned tomato puree (not tomato sauce), diced tomatoes, tempeh, basil, oregano, salt and pepper. Simmer for 30 minutes on medium-low heat while preparing spaghetti noodles.
5. Serve over spaghetti.
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