• 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.

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  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