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Print this Recipe    Spaghetti Tempeh

Spaghetti with Tempeh Tomato Sauce

8 oz cake tempeh
2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 cup water
1 tablespoon tamari or regular soy sauce
1 28 oz can crushed tomatoes in puree
1 cup tomato puree
2 tablespoons chopped fresh basil, (or 2 tsp dried)
2 tablespoons chopped fresh parsley
2 teaspoons dried oregano
1/2 teaspoon thyme
1 small bay leaf
salt & freshly ground pepper to taste
1 pound dried spaghetti

Using your hands, crumble the tempeh into a bowl until it is broken
into fine pieces. Set aside. Heat the oil in a large nonreactive
saucepan or skillet. Stir in the onion and saute over medium-high
heat for 7 minutes, stirring often. Stir in the garlic, saute 15
more seconds, then stir in the tempeh, water, and tamari. Bring
the water to a boil, cover, and reduce the heat slightly. Simmer
the tempeh for 5 minutes, then remove the cover and let th water
boil off to the point that you can hear the tempeh sizzling in the
pan.

Stir the remaining ingredients except the spaghetti into the tempeh.
Cover and simmer the sauce for 10 minutes, correcting the seasonings
as it simmers. Meanwhile, bring a large pot of salted water to a
boil. Cook the spaghetti just until tender, then drain and serve
with the hot sauce.

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