| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegetarian |
Vegtime1 |
6 |
servings |
INGREDIENTS
| 8 |
oz |
Tempeh |
| 2 |
tb |
Olive oil |
| 1 |
md |
Onion; finely chopped |
| 2 |
|
Garlic cloves; minced |
| 1 |
tb |
Soy sauce |
| 28 |
oz |
Canned whole peeled tomatoes |
| 1 1/2 |
c |
Tomato puree |
| 2 |
tb |
Chopped fresh basil or 2 tsp. dried |
| 2 |
tb |
Chopped fresh parsley |
| 2 |
ts |
Dried oregano |
|
|
Salt and freshly ground pepper; to taste |
INSTRUCTIONS
6 SERVINGS DAIRY-FREE
Here's a satisfying tomato sauce that will add a hearty, whole-grain
flavor to any pasta or lasagna dish.
In medium bowl, crumble tempeh into fine pieces. Set aside.
In a large saucepan, heat oil over medium heat. Add onion and cook,
stirring often, until golden, about 5 minutes. Add garlic and cook,
stirring often, 15 seconds. Stir in tempeh, water and soy sauce.
Bring to a boil, cover, and reduce heat slightly. Simmer mixture 5
minutes, then remove the cover and let the water boil off to the
point that you can hear the tempeh sizzling in the pan. Stir
remaining ingredients into tempeh mixture. Cover and simmer sauce 10
minutes.
Per serving: 172 cal.;10g prot.; 8g total fat (1g sat. Fat); 19g
carb.; 0 chol.; 200mg sod.; 4g fiber
This recipe has been adapted from Feeding the Healthy Vegetarian
Family by Ken I-laedrich (Bantam, 1998).
Converted by MC_Buster.
Recipe by: Vegetarian Times, January 1999, page 72
Converted by MM_Buster v2.0l.
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