Tempeh Sauce for Spaghetti

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* Exported from MasterCook *

 

Tempeh Sauce for Spaghetti

 

Recipe By :Easy Vegan Cooking - Leah Leneman

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 onions

1 to 2 cloves garlic

2 tablespoons extra virgin olive oil

2 stalks celery

2 cups mushrooms

1 14-16 oz can tomatoes

4 tablespoons tomato paste

2/3 cup water

3 teaspoons dried basil

2 teaspoons dried marjoram

sea salt

freshly ground black pepper

8 ounces tempeh

12 ounces wholewheat spaghetti

 

Chop the onions and garlic finely. Saute in the oil for 2 to 3 minutes.

Chop the celery and mushrooms and add them to the saucepan. Stir well and cook

for a further 2 to 3 minutes.

Add the tomatoes (mashing them with a spoon while doing so), tomato paste,

water, herbs, and seasonings to taste. Crumble the tempeh into the saucepan.

Stir well. Bring to a boil, then lower the heat and simmer for about 20

minutes, stirring occasionally while the spaghetti is cooking.

 

 

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Per serving: 242 Calories (kcal); 12g Total Fat; (40% calories from fat); 14g

Protein; 25g Carbohydrate; 0mg Cholesterol; 163mg Sodium

Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 3 Vegetable; 0 Fruit; 1 1/2 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0