One of my favorite weekend activities is spending an afternoon in the kitchen, preparing a special Sunday meal while sipping on a bottle of wine. I think I was meant to have been born an Italian grandma!
There’s something so relaxing about preparing a meal that requires a little extra time and attention, whether it’s a whole roasted chicken with vegetables, or a spaghetti sauce that’s been simmering for hours. But I feel like I rarely get my act together enough to make it happen!
This recipe for spaghetti with tempeh sausage marinara is a weeknight version of one of my favorite weekend dishes. It takes less than 30 minutes of hands on time, but is still packed with flavor from all the yummy spices and herbs.
To make this dish meatless, I swapped in crumbled tempeh, and flavored it up with sausage-y spices like fennel, basil, oregano and sage. While I’m not a vegetarian or vegan, I do try to look for ways to cut back on meat when I can, mostly for environmental reasons but also for health too. Intuitive eating isn’t about tossing nutrition out the window - it’s considering nutrition in a gentle way that doesn’t cause feelings of restriction. I get a lot of questions about vegetarian/veganism and intuitive eating, probably because I do post a lot of meatless recipes. Here’s an article I wrote on whether you’re going meatless for the right reasons.
Tempeh is one of my favorite meat substitutes, but I think a lot of people are intimidated about cooking with it. It’s crumbly texture and earthy flavor is perfect for replicating ground meat. Scroll down below the recipe for more inspiration for cooking with tempeh.
For this recipe, I used frozen artichokes to add some more veggies to the sauce. I loooove frozen and canned artichokes, because cooking with fresh artichokes is a total pain. The first (and only) time I tried to do it, I skipped a few lines in the instructions and missed the whole memo about the “chokes,” these fuzzy, cactus needle-like fibers under the heart. Gonna leave fresh artichokes to the pros.
Feel free to double up this recipe and freeze the extra. With all those spices and herbs, it’s definitely one of those recipes that tastes better the next day.
This recipe was originally shared March 2015. Images, recipe and text have been updated to give you the best possible content.
Spaghetti with Tempeh Sausage Marinara and Artichokes
8 ounces tempeh, crumbled
1 cup vegetable broth
1/4 cup soy sauce
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, minced
1 teaspoons fennel seed, crushed
1 teaspoons dried basil
1 teaspoons dried oregano
1 teaspoon fresh sage, minced
1/4 teaspoon garlic powder
1/4-1/2 teaspoon crushed red pepper flakes
12 ounce bag frozen artichoke hearts
1 28-ounce cans tomato puree
1/3 cup black olives
8 ounces spaghetti
Chopped fresh parsley and freshly grated parmesan, for serving
Mix crumbled tempeh, soy sauce and broth in a medium bowl. Set aside to marinade for at least 30 minutes.
Bring a large pot of water to a boil and cook spaghetti according to package instructions. Drain and set aside until ready to use.
Heat olive oil in a large skillet on medium-high heat. Add onion and garlic and saute 5 minutes until translucent. Stir in drained tempeh, fennel, basil, oregano, sage, garlic powder, and pepper flakes and saute until tempeh and onion are lightly browned, about 5 minutes.
Stir in artichoke hearts, tomato puree, and olives, scraping up any browned bits at the bottom of the pan. Bring to a simmer, reduce heat to medium and cook 10 minutes. Season with salt and black pepper to taste. Serve with cooked spaghetti, garnished with parsley and parmesan.