Equipment
- stove
- Food Processor
Ingredients
- 1 lb gluten free pasta, cooked
- ½ yellow onion, diced
- 5 garlic cloves, minced
- 8 oz mushrooms
- 8 oz tempeh
- 3 tbsp tomato paste
- 1 tbsp Italian seasoning
- ½ tsp red pepper flakes, optional
- 1 tbsp coconut aminos
- 1 tbsp balsamic vinegar of modena
- ½ cup dry red wine
- 28 oz canned petite diced tomatoes
- ½ cup vegetable broth
- 1 tbsp maple syrup
- 3 tbsp nutritional yeast
- salt and pepper, to taste
- ¼ cup fresh parsley, finely chopped
Method
- Heat a large cast iron skillet over medium heat and add a splash of water, broth or cooking oil to coat. Add in the onion and garlic and sauté for 3-4 minutes until tender and fragrant.
- While the onion and garlic is cooking, add the tempeh and mushrooms to a food processor and pulse 10-12 times until finely minced, but not pureed. Transfer this mixture to the skillet, adding a splash of liquid if needed to deglaze, and sauté for about 5 minutes until mushrooms are tender and tempeh has browned a bit.
- Next, add in the tomato paste, cooking for about 60 seconds to caramelize, before adding the italian seasoning, red pepper flakes, coconut aminos and balsamic vinegar and red wine. Stir to combine and cook for about 60 seconds.
- Pour in the diced tomatoes and vegetable broth and bring to a gentle simmer. Add in the maple syrup, nutritional yeast and simmer for about 10 minutes until thickened. Season to taste with salt and pepper and serve hot with your favorite pasta!
Nutrition
Serving 1servingCalories 447kcalCarbohydrates 79gProtein 20gFat 7gSaturated Fat 2gPolyunsaturated Fat 2gMonounsaturated Fat 1gSodium 426mgPotassium 881mgFiber 6gSugar 11gVitamin A 723IUVitamin C 20mgCalcium 119mgIron 5mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.