Name: Mike's Spaghetti - Made Plant Based
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Ingredients: 2 packages of Tempeh; 1 medium onion, finely chopped; 1 medium red bell pepper, finely chopped; 6 cloves garlic, finely chopped; 8 ounces portobello mushrooms, coarsely chopped; 1 can (28 ounces) diced tomatoes, undrained; 1 can (14 ½ ounces) fire-roasted diced tomatoes, undrained; 1 tbsp Better Than Bouillon Roasted Garlic or Veggie Base*Alternatively you could rehydrate dried mushrooms and use 1 1/2 cup of the leftover broth. This can add a deep meaty flavor depending on the mushroom used we like this blend; 2 cups of water; 1 tablespoon packed brown sugar; 1 tablespoon chili powder; 8 ounces uncooked spaghetti; 1 cup shredded Miyokos plant based cheddar cheese

Mike’s Spaghetti – Made Plant Based

Recipe by BlakeCourse: DinnerCuisine: ItalianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hour

minutes

Ingredients

2 packages of Tempeh
1 medium onion, finely chopped
1 medium red bell pepper, finely chopped
6 cloves garlic, finely chopped
8 ounces portobello mushrooms, coarsely chopped
1 can (28 ounces) diced tomatoes, undrained
1 can (14 ½ ounces) fire-roasted diced tomatoes, undrained
1 tbsp Better Than Bouillon Roasted Garlic or Veggie Base
*Alternatively you could rehydrate dried mushrooms and use 1 1/2 cup of the leftover broth. This can add a deep meaty flavor depending on the mushroom used we like this blend
2 cups of water
1 tablespoon packed brown sugar
1 tablespoon chili powder
8 ounces uncooked spaghetti
1 cup shredded Miyokos plant based cheddar cheese

Directions

In a food processor or blender pulse your tempeh until the crumbles are similar in size to ground beef crumbles or crumble by hand if you do not have a food processor.
In a large skillet, sauté onion, red bell pepper, mushrooms, and garlic over medium-high heat until softened, 2-3 minutes. The add tempeh crumble and a splash of water. Sauté for an additional 2-3 minutes.
Add the tomatoes, 1 Tbsp Better Than Bouillon Roasted Garlic or Veggie Base , brown sugar, 2 cups of water and chili powder. Bring to a boil. Reduce heat, and simmer uncovered for 30 minutes.
Add pasta, then return to a boil. Reduce heat, then cover and simmer until pasta is tender, 30-35 minutes. Fold in the plant based cheese. Cover and cook until plant based cheese is melted, 2-3 minutes.
Serve and enjoy!