Mushroom and Tempeh Goulash

This is my second foray into tempeh land, and it was every bit as successful as the tempe chili that I posted earlier. I used elbow macaroni for this but it would work well with zoodles for sure, or any other pasta-type food that you enjoy. I used a combination of fresh and canned tomatoes for this dinner. You could use all fresh if you have enough, or all canned if that's all you've got. I forgot to weigh the fresh tomatoes, so, as usual, amounts below are approximations.

Mushroom and Tempe Goulash

2 tsp olive oil

1 onion, diced

1 large or 2 small cloves of garlic, minced or pressed

8 oz. tempeh, diced approximately the size of peas, or whatever size you would like to eat

3 cups chopped fresh tomatoes

1 14 oz can diced tomatoes, juice and all, pureed with a stick blender

3 cups or so sliced mushrooms. I used a combination of crimini and button, use one or both or whatever you have

2 tsp dried basil

2 tsp dried oregano

1 tsp dried thyme

1/2 cup broth if needed

salt and pepper to taste

elbow macaroni or other pasta-type product of choice

Sweat the onions in the oil for about 10 minutes. Stir in the garlic and cook for about a minute, then add the tempeh and a pinch of salt. Cook while you chop the tomatoes and mushrooms. Add the tomatoes and mushrooms to the pan and cook for about 8 minutes to break up the tomatoes. The sauce seemed very dry to me at this point, so added about 1/2 cup of veggie broth. Stir in the herbs and simmer, covered, for about 15 minutes. Taste and adjust seasoning as needed.

Meanwhile cook or otherwise prepare your pasta. When ready, stir into the pan with the sauce and serve.

I served this with cashew parmesan and it was delicious!