Tempeh Bolognese

• 1 block of Project Umami Tempeh (Colorado Pinto Bean Millet recommended)
• Oregano, marjoram, thyme, salt, and pepper (to taste)
• Tomato sauce
• Pasta 
• Olive oil
• Fresh garlic

Instructions:

1. Boil water with salt and olive oil. Cook al dente.
2. Apply oil to saucepan and apply medium heat.
3. Dice tempeh and add to pan with oregano and thyme.
4. Heat minced garlic in small pot with olive oil. Add marjoram. Once beginning to brown, add tomato sauce.  Cook sauce several minutes
5. Once tempeh is browned (5-7 minutes) add to tomato sauce.
6. Strain pasta from boiling water and return to pot with olive oil & a pinch of salt. Apply heat and stir.  Add freshly ground pepper.
7. Turn off heat and add finished pasta to a bowl. Scoop tempeh Bolognese on top of pasta and enjoy. 😀

Source: Project Umami Tempeh