Enjoy the tender stewed vegetables and pappardelle that went with it. If pappardelle, a wide ribbon pasta, is unavailable, use fettuccine instead.
2 tablespoons olive oil
One 8 ounce package tempeh, cut into 1 inch pieces
1/2 cup dry white wine
1 celery stalk, coarsely chopped
1 small carrot, coarsely chopped.
1 small green pepper, seeded and coarsely chopped
1 garlic clove, minced
One 28 ounce can diced tomatoes, undrained
1 teaspoon minced fresh rosemary leaves or 1 1/2 teaspoon dried
1 teaspoon minced fresh marjoram leaves or 1 1/2 teaspoon dried
Salt and 'freshly ground black pepper
1 pound pappardelle or fettuccine
1, Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the tempeh and cook, stirring, until lightly browned on all sides, about 5 minutes remove from the skillet and set aside.
2.Deglaze the pan with the wine, stirring to scrape up any browned bits of tempeh from the bottom. Reduce the wine by one-half and set aside.
3. Heat the remaining 1 tablespoon olive oil in a large saucepan over medium heat. Add the celery, carrot, bell pepper, and garlic. Cover and cook until softened, about 10 minutes. Add the tomatoes and juice, rosemary, marjoram, and salt and pepper to taste and simmer for 15 minutes. Add the reserved tempeh and reduced wine and simmer for 15 minutes to blend the flavours. Reduce the heat to low and keep warm. Cook the pasta in a large pot of boiling salted water, stirring occasionally, until al dente, about 1 0 minutes. Drain and divide among 4 individual plates or shallow bowls. Top with the sauce and serve at once.