ABOUT RECIPES NEWS CONTACT   SEARCH!  

    Ingredients

  • 16oz tempeh
  • 1 medium onion (diced)
  • 3-4 celery stalks (chopped)
  • 1 green pepper (chopped)
  • 15oz can tomato soup
  • 15oz can diced tomatoes
  • 6oz can tomato paste
  • 2-3 bay leaves
  • 5-8 cloves
  • 1/2c olive oil
  • 1.5c water
Spaghetti sauce

This recipe is super easy and can last for several meals. It's easiest to make this one in a dutch oven but you could also use a crock pot if you have one. This is a good thing to make after lunch. Then it will be ready for dinner.

Use a good tomato soup. Something chunky works best. The plain Campbells tomato soup is not the right idea. The soup is where most of your seasoning comes from.

Bookmark and Share

  1. Heat the olive oil on medium and add in the tempeh, celery, onion and green pepper. Stir it up and cook until the tempeh starts to brown a bit.

  2. Add the soup, tomatoes, tomato paste, water, cloves and bay leaves. Give it a good stir and reduce the heat to a simmer. Cook for 4 hours.

  3. Remove the bay leaves before serving.


This recipe was last updated: 04-23-2010