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 Joe’s)
  • 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

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

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!