Last week I decided to buy a package of tempeh. It cost $2.49. Like tofu it’s made from soybeans but is femented. I’ve eaten tempeh bacon and enjoyed it so thought I’d try making something for Meatless Monday with plain tempeh. I searched Web sites and cookbooks but then by pure coincidence the recipe of the week that was sent through e-mail from Vegetarian Times was for Tempeh Bolognese. Perfect I thought. Here’s the recipe-
I left out the white wine because I didn’t have any on hand and used vegetable broth instead. I realized when I checked the photo on the site that I broke up in the tempeh into too smaller pieces and also mine turned into more of a sauce which wasn’t so bad because I served it with whole wheat spaghetti.