• June 21, 2023 1 min read

    Serves 4

    Approx. 375 calories per serving


    • 2 carrots
    • 3 ribs celery
    • 1 yellow onion
    • 5 garlic cloves
    • 10 cremini mushrooms
    • 1/4 cup extra virgin olive oil
    • 8oz tempeh
    • 1- 6oz can tomato paste (unsalted)
    • 1- 14oz can crushed tomatoes (unsalted)
    • 1 cup red wine
    • 16 fresh sprigs thyme (tied with cooking twine)
    • 2 bay leaves
    • 1/2 teaspoon dried oregano
    • 1½ cups water
    • 1¼ teaspoons ground black pepper
    • 2¾ teaspoons coarse sea salt
    • 2 Tablespoons nutritional yeast
    • 2 teaspoons apple cider vinegar
    • 4-6 zucchinis


    1. Puree carrots, celery, onion, garlic, and mushrooms in a food processor.
    2. Heat olive oil in a shallow pot/skillet.
    3. Add pureed vegetables to skillet and cook until moisture has evaporated and vegetables begin to brown.
    4. Blend tempeh in a food processor until coarsely ground.
    5. Add tempeh to skillet and cook for 3 minutes or until slightly browned.
    6. Add tomato paste and crushed tomatoes. Cook for 3 minutes.
    7. Add red wine and cook until red wine has almost evaporated.
    8. Add thyme, bay leaves, oregano, water, pepper, and salt. Bring to a boil, lower heat to a simmer, and simmer for 2 hours.
    9. Add nutritional yeast and apple cider vinegar 10 minutes before finishing. Remove thyme and bay leaves.
    10. Serve over zucchini pasta*. 

    *Zucchini pasta can be made fresh or frozen at your local supermarket like Whole Foods. Or you can make your own by using a vegetable spiralizer. If you do not have a vegetable spiralizer you can use a vegetable peeler and peel the zucchini into long wide noodles.