Ah, vegan meat sauce. This is quickly becoming one of my favorite comfort meals to make. I was supposed to make it with a spaghetti squash, but it was a cold, windy night when this was being tested in the kitchen and I just couldn’t resist good old pasta. (Of course this is delicious over zucchini noodles and gluten free pasta as well.)
It’s been a few days and that poor spaghetti squash is still sitting on my counter.
Adapted from my tempeh meatballs recipe, this is a perfect weeknight meal because it takes a lot less time than preparing the meatballs.
Another added bonus?
Tempeh is a nutrition powerhouse, so this vegan meat sauce is packed with protein and fiber.
If you try this recipe, let me know by commenting and rating it!
- 2 packages/blocks of tempeh (8 oz each)
- 3 Tbsp of olive oil
- 6 average sized garlic cloves, minced (about 2 Tbsp)
- 2 chia eggs*
- 2 Tbsp fresh parsley
- 1 tsp dried oregano
- ½ tsp salt
- 4 cups of marinara sauce (See my recipe for marinara sauce below.)
- Boil a few cups of water. Once boiling, break the tempeh into a few pieces and let simmer for 10 minutes. This process makes the tempeh softer and easier to work with.
- Add the tempeh to a food processor/blender and mix.
- Place tempeh in a large bowl and add in all ingredients. Blend well.
- On medium high heat, add oil to a skillet/pan. Once hot, add tempeh mixture and use large spoon to flatten mixture across the pan. (See picture above.)
- Stir and repeat every 1-2 minutes for about 7-10 minutes, until enough of the mixture is browned.
- Add marinara sauce and mix well. Serve over pasta, zoodles, spaghetti squash, etc!
Simple Marinara Sauce:
- 2 cans (28 oz) crushed or whole peeled tomatoes (I use one of each.)
- 3 Tbsp (roughly) of olive oil
- 1 medium sized yellow onion, chopped
- 1 bulb of garlic, minced (about 3 heaping Tbsp)
- 1 Tbsp dried oregano
- 1/2 cup loosely packed fresh basil (1 Tbsp dried to substitute)
- 1 tbsp sugar (optional)
- salt to taste
Steps for sauce:
- Add oil to a large pot on medium high heat.
- Once hot, add onions and sauté for about 3-5 minutes or until translucent.
- Add minced garlic and continuously stir for about 30 seconds.
- Add all other ingredients and bring to a boil.
- Once boiling, bring to a simmer. Use a serving spoon to break up whole tomatoes (if using whole tomatoes).
- Serve immediately, or let simmer for up to an hour to thicken.