Spaghetti sauce with tempeh

Spaghetti sauce with tempeh

from Jasmine Exael Merjuste
Yield :6 portions

Ingredients

  • 340g ground tempeh
  • 2 jars (640ml) pasta sauce of your choice
  • 1 onion, chopped
  • ½ green bell pepper, diced
  • ½ red bell pepper, diced
  • 1 celery stalk, chopped
  • 2 tbsp. paprika
  • 1/4 cup oil
  • 2 tsp. garlic powder
  • 3 tbsp. soy sauce
  • 2 tbsp. fresh parsley, chopped
  • 1 tsp. dried coriander
  • 1 tsp. basil, chopped
  • 500ml (2 cups) vegetable broth of your choice

  • Add salt and pepper, if needed

Preparation

In a large saucepan over medium heat, pour in the oil and add the onion, celery and peppers. Cook to soften the vegetables for about 5 minutes.

Add the soy sauce, paprika, garlic and stir for 1 minute. Pour in the vegetable broth and simmer for 3 minutes, then add the pasta sauce and simmer for another 10 to 12 minutes.

Lastly, add the ground tempeh and the rest of the ingredients and reduce the heat, continue cooking for 2 minutes while stirring.

Add salt and pepper according to your taste.

Serve the sauce with cooked spaghetti or any other pasta. Sprinkle with vegan parmesan cheese substitute, if you wish.

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