Vegetarian

Tempeh with Homemade Tomato Sauce and Olives is for Dinner.

Tempeh with Homemade Tomato Sauce and Olives takes several minutes to prepare.

Tempeh with Homemade Tomato Sauce and Olives takes several minutes to cook.

Tempeh with Homemade Tomato Sauce and Olives makes 4 servings.

The ingredients for Tempeh with Homemade Tomato Sauce and Olives are:

2 tbsp Olive Oil
2 serving Garlic (1 clove) (by AIRAMEI)
1 cup, chopped Onions, raw
1 cup, diced Celery, raw
2.5 cup (8 fl oz) Water, tap
6 oz tomato paste
1 tbsp Soy Sauce
1.5 tsp Fennel seed
1.5 tsp Dried Oregano (by ARCTIC.ORCA)
1 tsp Pepper, red or cayenne
8 oz Lightlife - Organic Three Grain Tempeh
16 tbsp Black Olives, canned (small-extra large)
2 tbsp Parsley

Here is how you make Tempeh with Homemade Tomato Sauce and Olives:

In a medium sized saucepan, heat the oil over medium high heat. Saute the garlic,stirring frequently, until lightly browned(about 1 minute). Stir in the onion and celery and saute 1 minute more (stirring frequently). Add water then blend in the tomato paste and soy sauce. Add the seasonings, tempeh and olives then bring to a boil. Cook, uncovered, over a medium heat at a gentle boil, stirring occasionally for 15 minutes. Reduce heat to low and continue to simmer 5 more minutes. Serve over egg noodles. Sprinkle with parsley and serve.Serving Size: 4 servings

The nutritional information for Tempeh with Homemade Tomato Sauce and Olives is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 248.9

• Total Fat: 16.2 g
• Cholesterol: 0.0 mg
• Sodium: 581.2 mg
• Total Carbs: 24.0 g
• Dietary Fiber: 8.8 g
• Protein: 14.1 g

The dietary needs meet for Tempeh with Homemade Tomato Sauce and Olives is Vegetarian