Vegetarian: Spaghetti Tempeh by Recipe Cottage

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	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.