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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 tablespoon(s) olive oil |
1 medium onion finely chopped |
1 large carrot finely chopped |
1 cup(s) celery ('2 stalks) finely chopped |
1 tablespoon(s) dried oregano |
3 clove(s) garlic minced |
1 package(s) tempeh (8 oz.) |
1 tablespoon(s) reduced sodium soy sauce |
1 can(s) diced fire-roasted tomatoes |
1/2 cup(s) dry white wine |
2 tablespoon(s) tomato paste |
1 teaspoon(s) vegan worcestershire |
1/2 cup(s) low-fat evaporated skim milk |
Directions:
1. (For speedy prep, pulse onion through garlic in food processor until chopped)
2. Heat 1 Tbs. oil in large skillet over medium-high heat. Add onion, carrot, celery, oregano, and garlic, and cook 5 to 6 minutes, or until vegetables are browned, stirring often.
3. Meanwhile, heat remaining 1 1/2 tsp. oil in separate skillet over medium heat. Add tempeh, and brown 2 minutes on each side. Add soy sauce and 1/2 cup water. Cook tempeh 5 minutes more, or until liquid has absorbed. Break tempeh into small crumbles with spatula.
4. Stir tempeh, tomatoes, wine, tomato paste, and Worcestershire sauce into onion mixture. Reduce heat to medium-low, and simmer, partially covered, 10 minutes. Stir in evaporated milk, and simmer 5 minutes more. Season with salt and pepper, if desired.
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