Ingredients

Paul Wong
NICOLE TERWILLIGER/Daily
Meat is not missed in the vegetarian cuisine at Seva.

for sauce

8 oz. Tempeh

3 tbs. olive oil

3-4 cloves of garlic, peeled and

minced

1 cup diced red onion

1/2 lb. mushrooms, sliced

4 cups canned tomato puree

1 cup diced tomatoes

2 tsp. basil

1 tsp. oregano

1/2 tsp. salt

1/2 tsp. pepper

Instructions

Thaw tempeh overnight in the refrigerator.

When ready to prepare, cut tempeh into 1/2-inch cubes and steam in a double boiler for 20 minutes.

While the tempeh is steaming, saute olive oil, garlic, red onion and mushrooms in a saucepan until the onions and mushrooms are tender.

Then, add canned tomato puree (not tomato sauce), diced tomatoes, tempeh, basil, oregano, salt and pepper. Simmer for 30 minutes on medium-low heat while preparing spaghetti noodles.

Serve over spaghetti.

Yields about 6 cups (enough for six servings, with spaghetti).

This recipe uses tempeh, which is a soy food that originated in Indonesia. It has a gentle, almost nutty flavor, and it is very high in protein.

Tempeh can be found in the frozen section of natural foods markets, and frequently in the “alternative” section of many commericial grocery stores.

This sauce is great on spaghetti, but any kind of pasta may be used. For additional flavor and protein, sprinkle some cheese on top. Without cheese, this sauce is vegan (no animal products of any kind).

Verona sauce may be prepared ahead of time and reheated. It makes great leftovers!

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