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
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.