I love that I experiment more in the kitchen now that I am vegan. One of the items I have been playing with is tempeh. Tempeh is a great meat substitute in vegan dishes and is a wonderful source of protein. Tempeh originated in Indonesia and, like tofu, is made from soybeans. However, tempeh uses the whole bean which gives it a higher content of protein, fiber and vitamins, as well as, a different texture than tofu.
I have started to really enjoy tempeh and have found it to work well in many different recipes. I have added it to stir frys and pastas and this is the latest version, which I wanted to share with you.
1 package tempeh chopped into strips
1/2 cup tomato sauce of your choice (plus more for topping)
1 Tbsp chopped fresh basil
1 Tbsp olive oil
Directions: (This recipe really couldn’t get any easier)
1. Heat olive oil in pan and cook tempeh pieces for 5-7 minutes on medium heat
2. Add tomato sauce and basil and stir to coat tempeh
3. Reduce heat and continue to simmer for another 10-15 minutes
This recipe would be good served over whole grain pasta, however, I chose to serve it with a huge batch of sauteed mixed veggies and couscous. It was so good 🙂