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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. olive oil (or sub twice as much water)
- 3/4 cup diced onion (finely, or shallot)
- 1 cup shiitake (or cremini mushrooms, minced)
- 8 oz. tempeh (finely chopped or grated on a box grater)
- 3 cloves garlic (minced)
- 2 Tbsp. coconut aminos (or 1 Tbsp tamari or balsamic vinegar)
- 1/2 tsp. fennel seed
- 1/2 tsp. red pepper flake (adjust to preferred spice level)
- 1/4 cup dry red wine (optional // we used Elephants Red Cuvée Rouge, but any dry red will do — preferably something you’ll enjoy with the meal!)
- 28 oz. crushed tomatoes
- 3 Tbsp. tomato paste
- 1 Tbsp. fresh oregano
- 2 Tbsp. vegan Parmesan cheese (plus more to taste)
- 2 Tbsp. sweetener (choice, such as maple syrup or coconut sugar)
- water (as needed to thin)
- spaghetti squash
- cooked pasta
- fresh basil
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NutritionView More
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290Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories290Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol |
| Sodium420mg18% |
| Potassium1110mg32% |
| Protein16g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate37g12% |
| Dietary Fiber6g24% |
| Sugars12g |
| Vitamin A35% |
| Vitamin C40% |
| Calcium15% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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