Linguine with Meatless Meat Sauce
This hearty meatless meat sauce for pasta gets its “meaty” substance from tempeh and portobello mushrooms.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time: 45 mins
- Yield: 4 servings 1x
- Category: Main
- Cuisine: Vegan
Ingredients
Scale
- 2 tbsp olive oil
- 1 onion, chopped
- ½ red bell pepper, chopped
- 3 cloves garlic, minced
- 1 large portobello mushroom, chopped into 1 inch pieces
- 1 tsp dry basil
- ⅓ cup red wine
- 8 ozs soy tempeh (1 package)
- 28 oz can diced tomatoes
- 12 ozs whole wheat linguine
Instructions
- Heat 1 tablespoon olive, medium heat, in a medium sized pan. Add the onion, sauté onion until it begins to soften, about 5 minutes. Start the water to boil for the linguine.
- Add the pepper and cook for 3 more minutes. Add the garlic, cook for another minute.
- Stir the mushrooms into the pan, add salt and pepper to taste. Cook until the mushrooms begin to sweat, about 5 minutes.
- Stir the wine in with the mushroom mixture, and cook until the wine has been mostly absorbed.
- Add the tomatoes to the pan, stir well, and bring to a simmer.
- Place the tempeh in a food processor and pulse to break into small pieces. (you could do this with a spoon in the pan if you like). Stir the tempeh pieces into the tomato mushroom mixture. Cook 10 to 15 minutes.
- Start cooking the linguine according to package instructions shortly after adding the tomatoes to the pan. Cook until al dente.
- Drain the linguine when done, and toss with the remaining tablespoon olive oil. Stir in the mushroom tempeh mixture, toss to combine the sauce and mushrooms thoroughly.
- Serve with soy cheese at the table to keep the meal vegan.
Find it online: https://cookingchatfood.com/meatless-meat-sauce/
