I have had the worse flu this past week. I haven’t been this sick in over a year. I never take medication for the flu or get the flu shot and and normally I’m only sick for a couple of days. This time however it has been a lot harder for my body to spring back from. Perhaps because I’m pregnant. But slowly I’m getting better and less reliant on my tissue box.
So I haven’t been that inspired in the kitchen this past week. Today I was feeling a little better so I tried to create a delicious tempeh dish that Marco would actually eat. Marco hates tempeh with a passion. So I haven’t cook it in a while. Luckily I took a gamble today and he actually enjoyed lunch.
I was inspired by Chef Chloe’s Tempeh Piccata that I made a while ago. I absolutely loved that dish. But haven’t made it again after the reaction I got from Marco and his mother. I assured them they would like it but they really didn’t. They aren’t big fans of capers or acidic flavors which I think made it a lot worse. I wanted to try making something similar but with a tomato based sauce with lots of flavor so that no one knew they were eating tempeh. Marco’s dad certainly didn’t know what he was eating. He asked what meat is this and then asked that I leave him some for dinner. So it was a tempeh success!
Tempeh in Tomato Red wine Sauce with Spaghetti (vegan, nut free)
300g tempeh, sliced into thin triangular pieces (I used Nutrisoy Organic Tasty Tempeh)
1 small red onion, diced
2 garlic cloves, diced
6 sun-dried tomatoes, diced
1/2 cup red wine
2 tomatoes, diced
sea salt and black pepper to taste
250ml good quality tomato pasta sauce (I used Aldi’s Just Organic Basil and Garlic Pasta Sauce)
250ml filtered water
4 serves of spaghetti to serve
1. Take a large heavy based pan and heat about 2 tablespoons of olive oil on medium. In batches brown the tempeh on each side. Remove from the pan and leave to the side.
2. Add some more olive oil and then add red onion and garlic. Cook for a few minutes and once it starts to brown add the sun-dried tomatoes and saute for a couple more minutes.
3. Add 1/4 cup of red wine to the pan. Once it has been absorbed, return the tempeh to the pan, add the tomatoes, season with salt and pepper and another 1/4 cup of red wine.
4. Once most of the wine has been absorbed add tomato pasta sauce and water. Allow it to come to a lite boil, then leave on a simmer for at least 10 minutes or until the pasta is ready. If it starts to dry out add some pasta water to the sauce.
5. Cook the pasta according to packet directions and serve with the sauce.
* Serves 4