An essential cookbook for vegetarians and vegans, this is the latest in the best-selling Big Book series. And you don't even have to be vegetarian - just hungry - to enjoy it. With the abundance of fresh, interesting vegetables, fruits, grains, and legumes found in today's markets, variety is now the spice of life for vegetarians too. This fabulous cookbook, overflowing with more than 225 recipes for cooking healthfully and creatively, is a one-stop guide to making the most of seasonal produce.
This simple preparation is one of my favorite ways to enjoy Tempeh. It’s an excellent way to begin including this soy food in your diet. The sauce can also be used to make lasagna.
Servings: 4
8 ounces tempeh
2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 cup water
1 tablespoon tamari or reduced-sodium soy sauce
One 28-ounce can crushed tomatoes in puree
1 cup canned tomato puree
2 tablespoons chopped fresh basil, or 2 teaspoons dried
2 tablespoons chopped fresh parsley
2 teaspoons dried oregano
1 small bay leaf
Salt and freshly ground black pepper
12 ounces linguine
Bring a large pot of salted water to a boil Meanwhile, in a medium bowl, crumble the tempeh into fine pieces Set aside.
In a large saucepan over medium heat, warm the olive oil Add the onion and cook stirring often, until softened, about 5 minutes. Add the garlic and cook stirring often, for 1 minute Stir in the tempeh, 1 cup water, and tamari and bring the mixture to a boil. Reduce the heat, cover, and simmer for 5 minutes. Uncover and cook until the liquid has evaporated Add the tomatoes, puree, basil, parsley, oregano, and bay leaf, and stir well. Season to taste with salt and pepper. Cover and simmer for 10 minutes Remove and discard the bay leaf.
Add the linguine to the boiling water, stirring to prevent sticking. Cook until al dente, 8 to 10 minutes. Drain. Transfer to a serving bowl. Ladle the sauce over the linguine and toss to coat. Serve hot.
