The idea of a homemade tomato sauce may conjure up ideas of sauce slow cooking on the stove all day, letting the flavors marinate and blend. That is not was this recipe is all about. This recipe is for when you get home late from work and are looking for something quick and nourishing to heat up for dinner. If you're lucky, you'll have some of that slow simmer sauce canned and on hand to use in this recipe!
The prep work here is fairly minimal, chop up some garlic, onion, and peppers as a base to your sauce. If you have other fresh veggies on hand such as mushrooms or spinach feel free to add those as well! Adding the tempeh adds another element to the texture and some hearty protein.
I had some extra cashew sauce that I had made for the Loaded Baked Potato Pizza, which I added in to my sauce to make it creamy (and add more protein). If you want to keep it as just a basic tomato sauce then you can omit this.
I had some extra cashew sauce that I had made for the Loaded Baked Potato Pizza, which I added in to my sauce to make it creamy (and add more protein). If you want to keep it as just a basic tomato sauce then you can omit this.
| Ingredients: 2 Cloves of Garlic 1 Small Onion 1/2 Red Bell Pepper 1/2 Loaf of Tempeh 1/2 Jar of Tomato Sauce 2 Tablespoons Cashew Sauce | Prep Time: 5 minutes Cook Time: 15 minutes Servings: 2 |
Instructions:
Dice garlic, onion, and red bell pepper. Add garlic and onion to a non-stick skillet and cook until the onions are translucent. Stir occasionally to prevent them from burning. Add the red bell pepper. Stir to combine.
Crumble the tempeh into the pan. Continue to break apart with a wooden spoon or spatula until it is the desired size and consistently. I like to break it down pretty far so that it is about the same size as the onions and bell pepper.
Once the tempeh has been broken down to the desired level, well mixed in with the other ingredients, and has a bit of crispiness, add in the sauces, stir and combine.
Serve over your favorite pasta, with a side of whole wheat bread and a nice salad. Enjoy!
Dice garlic, onion, and red bell pepper. Add garlic and onion to a non-stick skillet and cook until the onions are translucent. Stir occasionally to prevent them from burning. Add the red bell pepper. Stir to combine.
Crumble the tempeh into the pan. Continue to break apart with a wooden spoon or spatula until it is the desired size and consistently. I like to break it down pretty far so that it is about the same size as the onions and bell pepper.
Once the tempeh has been broken down to the desired level, well mixed in with the other ingredients, and has a bit of crispiness, add in the sauces, stir and combine.
Serve over your favorite pasta, with a side of whole wheat bread and a nice salad. Enjoy!
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