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Great vegetarian recipe from Ann Arbor restaurant, Seva.
Make and share this Seva's Spaghetti Verona recipe from Food.com.
- 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.