vegetables-are-cool: Spaghetti and tempeh bolognese with sautéed asparagus. First, I chopped
vegetables-are-cool: Spaghetti and tempeh bolognese with sautéed asparagus. First, I chopped up my block of tempeh and steamed it for about 5 minutes. I sautéed some onion and garlic in olive oil before crumbling the tempeh into the pan. After it was cooked through, I dumped in a whole jar or marinara sauce. I served it over spaghetti. For the asparagus, I simply sautéed it in olive oil with a bit of salt and pepper and garnished with a little vegetarian parmesan. -- source link