I know I was just bad-mouthing ketchup and worcestershire sauce sauces. But I went to the store, and right there before my eyes was a whole selection of vegan worcestershire sauces. Who knew? And I use organic ketchup here, so there's no HFC for miles, friends. I know, not very authentic. But this is quite good, if far from the manwiches of our collective youth.
1 small onion, chopped
1/4 green pepper, chopped
1 celery stalk, chopped
2 cloves garlic, chopped
1/2 jalapeño, chopped
2 tb olive oil
8 ounce package of tempeh, crumbled
7 ounces whole tomatoes, pureed
1/4 cup ketchup
1 tablespoon tomato paste
1 teaspoon worcestershire sauce
dash hot sauce
2 tablespoons fresh parsley, chopped
salt + pepper to taste
Saute the first five ingredients in the oil. When softened, add the tempeh and continue cooking for a few minutes. Meanwhile, combine the last six ingredients in a mixing bowl and season to taste. Pour the sauce over the tempeh mixture and cook for a couple minutes until hot.
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