Ingredients:
1T Olive oil
1 Medium onion, diced
1 Red pepper, diced
1 8oz pkg Tempeh
1 Clove of garlic, minced
2t Fennel Seeds
2t Dried Oregano
1/2t Chili Flakes (optional)
1/2t Sage
1 1/2T Tamari
1 Can Chopped tomatoes
1C Vegetable broth OR water
1T Coconut sugar
1T Red wine vinegar
Approx 10oz Pasta
Handful of basil for garnish
Directions:
1. Heat the oil in large frying pan over medium heat. Add the onion and pepper and cook for 5 minutes, or until softened.
2. Crumble in the tempeh, leaving some larger pieces.
3. Add the garlic and herbs and continue to cook for another 5 or so minutes to allow the tempeh to brown slightly.
4. Add the tomatoes, vegetable broth or water and the coconut sugar. Turn down the heat and simmer for 10 minutes while you cook the pasta according to the package instructions.
5. Turn off the heat and add the red wine vinegar. Check for seasoning and stir through the cooked pasta.
6. Serve immediately, garnished with basil.
coconutandberries.com
1T Olive oil
1 Medium onion, diced
1 Red pepper, diced
1 8oz pkg Tempeh
1 Clove of garlic, minced
2t Fennel Seeds
2t Dried Oregano
1/2t Chili Flakes (optional)
1/2t Sage
1 1/2T Tamari
1 Can Chopped tomatoes
1C Vegetable broth OR water
1T Coconut sugar
1T Red wine vinegar
Approx 10oz Pasta
Handful of basil for garnish
Directions:
1. Heat the oil in large frying pan over medium heat. Add the onion and pepper and cook for 5 minutes, or until softened.
2. Crumble in the tempeh, leaving some larger pieces.
3. Add the garlic and herbs and continue to cook for another 5 or so minutes to allow the tempeh to brown slightly.
4. Add the tomatoes, vegetable broth or water and the coconut sugar. Turn down the heat and simmer for 10 minutes while you cook the pasta according to the package instructions.
5. Turn off the heat and add the red wine vinegar. Check for seasoning and stir through the cooked pasta.
6. Serve immediately, garnished with basil.
coconutandberries.com
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