Tempeh is a fermented soy product. Its a high in protein and a good vegetarian substitute for meat.
Ingredients
- 1/2 package brown rice pasta (we buy ours from Trader Joes)
- 8-10 baby bella mushrooms quartered
- 1 yellow onion diced
- 2 cups baby spinach chopped
- 2 cups pureed tomatoes
- 2 tbsp chopped basil
- 3 cloves garlic pressed
- 2 tbsp coconut oil
- 1 package tempeh (optional see picture below)
- 1/2 tsp ground black pepper
- 1/2 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp red chili flakes
- 2 tbsp balsamic vinegar
- 2 tbsp extra virgin olive oil
- sea salt to taste
Directions
1. Sauce
- In medium sauce pan heat coconut oil on low-medium heat
- Saute onions covered with lid until translucent
- Add tempeh (separate into small chunks) saute for 3-5 minutes
- Add mushrooms saute for another 3-5 minutes
- Add garlic, black pepper, garlic powder, chili flakes, italian seasoning and sea salt
- Add tomato puree and balsamic vinegar
- Simmer on low heat for 15 minutes
2. Putting everything together
- In another stock pot – boil brown rice pasta as directed on package
- Once its cooked, drain water and add to sauce above on very low heat
- Add spinach and basil – cook for additional 3 minutes
- Turn heat off and drizzle with extra virgin olive oil and Serve!
Prep Time and Cook Time: 35 min
Serves:4-6
