Here’s a rich, hearty, vegan meal for your cold weather enjoyment. The fennel seeds add some amazing flavor to this dish. It’s worth going out of your way to get them, if you don’t have them already.
If spaghetti squash isn’t your thing, try this over spiralized veggie noodles, cooked quinoa, or pasta (I recommend chickpea or lentil pasta for flour or grain-free eaters).
- 1 28-oz can crushed tomatoes
- 1 cup mushrooms, sliced
- 1/2 of a large onion
- 1 spaghetti squash
- 2 8-oz packages of tempeh, crumbled or grated
- 1/4 cup olive oil, 2 oz
- Preheat the oven to 400°F. Cut the squash in half lengthwise and scoop out the seeds. Lightly spray with olive oil and generously salt and pepper.
- Place flat side down on a baking sheet lined with parchment paper and roast until the strands pull apart easily with a fork, like spaghetti (about 30 min).
- Alternatively, you could steam the spaghetti squash in large rounds in a steamer basket, which works great too and takes less time.
- In a large cast iron pan, heat the olive oil. Sauté the onions and mushrooms for 10 minutes or so, until browned and caramelized.
- Add the crumbled tempeh, garlic, fennel seeds, red pepper flakes, soy sauce, and balsamic vinegar. Sauté for a few more minutes until the tempeh starts to stick to the pan. Stir in the wine (if using) towards the end or substitute for water or broth.
- Add the crushed tomatoes and tomato paste.
- Simmer for a few minutes. Stir in 1/4 cup of water or broth to thin.
- Serve atop the spaghetti squash.