Makes about 4 servings and option to make in slow cooker
Poultry seasoning or any mixed herbs seasoning (if you don't have this you can skip it)
6 cloves of garlic, minced (you can find jarred to save time)
1 medium onion, diced
1 handful of carrots, chopped small
1 handful of mushrooms, sliced
1 optional red or green pepper, chopped
2 pinches of fresh chopped basil
1 tsp of dried oregano
1 pinch of fresh or dried thyme
Splash of dry red wine or any vinegar
2 cans of organic crushed red tomatoes
1 tbsp of tomato paste
sprinkle of spicy red pepper flakes to taste
1 handful of kalamata olives
1 handful of optional capers (I skipped because my husband doesn't like them)
salt & pepper
any pasta or grains for serving on
*option to make this in slow cooker- just put all ingredients in the cooker besides olives and capers that you can add just before serving.
If not using slow cooker, slice tempeh into triangles or squares and put on a medium skillet over medium heat with a little olive oil, cooking about 7 min a side (until both sides are brown). Season with poultry seasoning on each side as they cook (optional). Remove from pan and set aside.
Add a little more olive oil to the pan and add onions, garlic, carrots, mushrooms, and optional pepper. Cook about 10 min until soft then add remaining ingredients, besides olives and capers, turning heat to low and stirring. Adjust as you taste, adding more herbs or s&p as you go. Cover and let sit for about 10 min on simmer. The longer it sits the more flavorful it gets. Add olives and capers just before serving.
I like to eat with warm grains or spaghetti style pasta with a sprinkle of nutritional yeast.