RED WINE SAUCE WITH TEMPEH

Time of preparation: 20-40 min

Difficulty: easy


Serves 2


Ingredients:

  • 1 small leek

  • 100 g brown portobello mushrooms

  • few sprigs of fresh thyme

  • 100 ml quality red wine

  • 200 g tempeh

  • 100 ml tomato puree

  • water as needed

  • salt and pepper



Finely chop the leek, water-fry in a pan, and add sliced mushrooms and thyme. When the mushrooms are done, add salt and pepper and red wine. When the wine evaporates, add diced tempeh and tomato puree. Add water so the consistency of the sauce is light but thick enough to coat the back of the spoon. Season to taste. The sauce goes great with creamy or baked polenta with olives.


Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appétit.



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