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Total Time
52mins
Prep 12 mins
Cook 40 mins

Great vegetarian recipe from Ann Arbor restaurant, Seva.

Ingredients Nutrition

Directions

  1. Thaw tempeh overnight in the refrigerator.
  2. When ready to prepare, cut tempeh into 1/2 inch cubes and steam in a double boiler for 20 minutes.
  3. While the tempeh is steaming, saute olive oil, garlic, red onion, and mushrooms in a saucepan until the onions and mushrooms are tender.
  4. 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.
  5. Serve over spaghetti.