Tomato artichoke tempeh sauce – recipe

I had no idea what I was going to make for dinner last Thursday. I had some tempeh that I wanted to use, but wasn’t sure how to prepare it. After looking through the cupboards, I decided to throw this sauce together, totally unsure about how it would turn out. It was actually quite tasty and I think I’ll make it again sometime.
Here’s roughly what I did.

Tomato artichoke tempeh sauce with fettucine

Saute 3 cloves minced garlic in 2T olive oil.
Stir in cut up tempeh and saute until golden brown.
Add in 1 14 oz. can of quartered artichoke hearts (chopped up).
Add in 1 28 oz. can or organic ground peeled tomatoes.
Add in 2 T dried basil.
Cook until heated through.
Meanwhile, prepare fettucine (or other pasta) according to package directions.
Top pasta with sauce and serve.


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7 thoughts on “Tomato artichoke tempeh sauce – recipe

  1. Glad some of you think it looks good. I was wondering if everyone would be like – what the heck was she thinking?! hehe.

    Isil – Yes, I seem to finally be better. :)

    Amy – I think the cheese would be good on top, but I had it w/o and I still enjoyed it.

    Rowan – No prob. Let me know how you like it.

    Jess – I think it would still be tasty w/o the artichokes, but I really them in it.

  2. Hi, I’m not sure how I got to your blog but I really like it. I made the Hummus you made the other day and it was good. This dish looks really good but I don’t know if I can find tempeh where I live.

  3. hey sara, thanks for stopping by. :) glad you liked the hummus. you can probably find tempeh at your local grocery store. just look in the refrigerated section by the tofu. :)

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