- Serves: 4
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free
Ingredients
- 8-ounce package tempeh
- 1 tablespoon extra virgin coconut oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1/2 to 1 jalapeño, seeded and minced
- 1 teaspoon oregano
- 2 teaspoons basil
- 2 teaspoons thyme
- 8 ounces shiitake or crimini mushrooms, chopped
- 1/2 cup red wine
- 1/4 cup marsala wine
- 15-ounce can chopped tomatoes
- 1 tablespoon sugar
- Salt and pepper, to taste
Directions
Crumble the tempeh in a food processor by pulsing 5 to 6 times.
In a medium pot, combine oil and tempeh and sauté over medium heat for 2 to 3 minutes. Add the onion, garlic, jalapeño, herbs and mushrooms and sauté for another 5 minutes.
Add red wine and marsala and let simmer for 5 minutes until the wine has evaporated. Add the chopped tomatoes and sugar and let simmer, covered, for 15 to 20 minutes. Season with salt and pepper. Serve hot with cooked pasta or polenta.
Special notes:
If desired, add seasonal vegetables such as green beans, carrots, celery, zucchini, green peas, broccoli, kale or chard. This recipe freezes well.
Don’t Just Shop Your Values. Own Them.
When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.
Become a member