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–+ servings

Cremini Mushroom Tempeh Spaghetti

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner, Lunch
Cuisine American
Servings 2

Ingredients
  

  • 2 tablespoons extra-virgin olive oil
  • 4 ounces tempeh crumbled 1 cup crumbled*
  • 2 teaspoons fennel seeds
  • 2 garlic cloves peeled and minced
  • 2 teaspoons tamari plus more to taste optional
  • 1 cup diced yellow onion
  • 3 tablespoons unbleached all-purpose or garbanzo bean flour
  • 2 cups vegan vegetable broth see note
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon rubbed dried sage
  • 1 cup cremini mushrooms thinly sliced
  • Freshly ground black pepper
  • 1 medium spaghetti squash roasted for 45 minutes at 400 degrees F and flesh forked out. looks like spaghetti noodles

Instructions
 

  • Heat 1 tablespoon of the olive oil in a large saucepan over medium heat. Add the tempeh, fennel seeds, and garlic and sauté for 5 minutes, until the tempeh is golden. Sprinkle with the tamari, transfer from the pan to a bowl, and set aside.
  • Lower the heat to low and heat the remaining 1 tablespoon of the olive oil, add the onion and mushrooms, and fry for 2 minutes to soften up the onion. Stir in the flour and cook for 2 minutes.
  • Stir in the broth, thyme, and sage. Use an immersion blender to pulse the mixture to a desired consistency in the pan; either leave it a little bit chunky or blend until silky smooth. Stir in the fried tempeh and cook, stirring occasionally, for 5 minutes, until the gravy is thickened and hot. Season with black pepper to taste and a dash or two of more tamari, if desired.
  • Remove from the heat and serve hot over spaghetti squash.

Notes

Any veggie gravy is only as good as the vegetable broth in it, so make sure to use a flavorful one, such as Better Than Bouillon or a great homemade broth.
*Big chunks of tempeh work really well and mimic meatballs or large pieces of sausage for a more complete looking meal.
Plan Ahead - Prepare the spaghetti squash the night before or heat in the microwave for 12 minutes.
Soy Free Option - Use 1/2 cup chickpeas per serving instead of tempeh.
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