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| Tomato Sauce with Tempeh (Parve/Vegan)
Makes about 1 1/2 quarts Ingredients-- 1/2 teaspoon dried oregano or marjoram, crumbled Salt to taste 1 tbsp olive or vegetable oil 6 garlic cloves, minced 1/4 cup chopped parsley 1 medium onion, diced 1 medium red or green bell pepper, diced (optional) 4-6 ounces fresh mushrooms, cleaned, stems removed, sliced thin 1 package tempeh, crumbled 28-ounce can tomato sauce Heat the oil in a large skillet and saute the onion for a few minutes. Add bell pepper if desired, and saute about 2 minutes. Add the tempeh and simmer for 5 minutes. Add the garlic, mushrooms, oregano or marjoram, and salt, and stir for a few minutes. Stir in the tomato sauce and cook over low heat, barely simmering, for about 10 minutes. Season to taste. Serve this sauce over pasta; garnish with parsley if desired. Posted to http://groups.yahoo.com/group/Vegetarian_Jewish_Cuisine/ By gabriella_kapsaski@� |