March 11, 2014

Tempeh Ragu

kale tempeh fire roasted tomatoes

To be technical, a ragu is a meat based dish served over pasta. This is a vegetarian spin on a family favorite.

3 T olive oil
1 8oz. pkg tempeh
1/3 c. thinly sliced yellow onion
1/2 tsp sea salt
1 bunch curly or lacinato kale, chopped into small bite sized pieces
2 cloves garlic, minced
28 oz can diced fire roasted tomatoes
1/4 tsp black pepper
2 tsp dry thyme
1 T each basil and oregano
cooked short grain brown rice, cooked polenta, cooked pasta to serve

In a large stainless steal skillet or cast iron skillet heat olive oil over medium heat. Once hot but not smoking add onion, tempeh and sea salt. The salt will help release the natural sweetness in the onion. Saute until onion is fragrant, stir frequently, about 5 minutes.

Add kale and garlic. Stir occasionally until kale is wilted. Pour in tomatoes and spices and cook for 15 minutes. Serve over desired carrier- cooked brown rice, polenta, pasta, quinoa, etc.

Tempeh ragu 2