Tempeh and Wine Spaghetti Sauce

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This is a rich full bodied sauce.

 

Tempeh and Wine Spaghetti Sauce

 

8 ounces packed tempeh, grated

1 tablespoon olive oil

1 yellow onion, diced small

3 cloves garlic, minced

8 ounces crimini mushrooms

1/2 cup red wine

1/2 Marsala wine

1 teaspoon oregano

2 teaspoons basil

2 teaspoons thyme or fresh thyme

1 medium can tomatoes, blended (15 oz. can)

1 tablespoon cane sugar

salt, pepper I

 

n a pot, add the oil and grated tempeh and sauté at medium heat for 2 to 3

minutes. Add the onion, garlic and mushrooms and sauté for another 10 minutes.

Add red wine and Marsala and let it simmer for 10 minutes until the wine has

evaporated. Add herbs and the blended tomatoes and sugar. Let it simmer under a

lid for 15 to 20 minutes. Add salt and pepper to taste. Serves 2 to 3.