This is a lovely vegan alternative to the traditional bolognese sauce. The tempeh is quite "meaty" in texture and will hopefully please any staunch carnivores; the tempeh chunks even look a bit like chicken in the sauce!
Try to use really ripe tomatoes as they add quite a punch and, combined with the tamari/soy sauce, give a sweet richness to this dish.
Preparation Time: 5 minutes
Cooking Time: 40 minutes
Makes: 2-4 servings (depends on how hungry you are)
Ingredients 200g tempeh
4 medium tomatoes
1 garlic clove
1 brown onion
1 tbsp tamari or soy sauce
1 cup water
1 tbsp olive oil
Handful fresh or dried herbs (oregano, parsley and basil work well)
Prepare the ingredients: finely dice the garlic and roughly chop the onion, tomatoes and tempeh.
Heat the oil in a non stick frypan. Add the garlic for 30 seconds, then add the onion.
When the onion is soft, add the tempeh. Pour over the tamari/soy sauce and stir so that the tempeh is properly coated. Allow to cook, stirring occasionally. I added a few splashes of the water to allow the tempeh to cook better.
When the tempeh is browned and mostly cooked through, add the tomatoes and the rest of the water.
Turn the heat up to high and bring to the boil for about 10 minutes, then decrease the heat and simmer (for around 10 minutes) until the sauce has thickened.
Serve over pasta, noodles, rice or vegetables. Top with the herbs.