6
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Ingredients
1 (8 ounce) package tempeh, broken into chunks
1 medium onion, chopped
2 medium carrots, finely chopped
8 ounces mushrooms, chopped
3 cloves garlic, chopped
2 tablespoons tomato paste
2 cups no-salt-added or low sodium vegetable broth
28 ounces crushed tomatoes
2 teaspoons coconut aminos
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes or to taste
1 pound bean pasta, cooked according to package instructions
Instructions:
Place the tempeh in a food processor and pulse until it is crumbled.
Heat 2-3 tablespoons of water or vegetable broth in a large saute pan. Add the onions, carrots, mushrooms, garlic and crumbled tempeh and saute for 5 minutes, or until vegetables are tender, adding more liquid if needed. Add the tomato paste and cook, stirring for one minute, then add the vegetable broth, crushed tomatoes, coconut aminos, basil, oregano and red pepper flakes. Bring to a simmer, cover and cook for 20 minutes.
Serve over your choice of bean pasta.
My Notes:
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Per Serving:
Calories 438
Protein 31 g
Carbohydrates 70 g
Sugars 10 g
Total Fat 6 g
Saturated Fat 0.9 g
Cholesterol 0 mg
Sodium 263 mg
Fiber 17.5 g
Beta-Carotene 1923 ug
Vitamin C 17 mg
Calcium 342 mg
Iron 10.8 mg
Folate 77 ug
Magnesium 70 mg
Potassium 825 mg
Zinc 4.5 mg
Selenium 4.9 ug
