Chunky Tomato Tempeh Pasta Sauce over brown rice pasta

This sauce is JS compliant and low fodmap friendly. 2-3 servings

1 Carrot, sweet red and yellow pepper, 2 tomatillos. 2 cups greens. Cup shredded purple cabbage

1 can no salt added, diced tomatoes

fresh ginger - 2 coins

¼ cup red pepper strips

2tbl balsamic vinegar

½ cup low fodmap vegetable broth - nHealthy Gut cookbook, America’s Test Kitchen p18

pinch salt, 3 rounds fresh ground pepper, 2 tbl oregano, ½ tsp citrus pepper, 1/8 tsp cayenne, ¼ tsp garlic scape powder, ¼ tsp turmeric, ½ tsp orange zest 1 tbl tomato paste

2 tempeh patties - cut into half inch chunks

Cut vegetables into chunks about ½ inch each.

JS “sauté” all vegetables except greens until almost soft. Add tomatoes, balsamic vinegar, all herbs and spices and cover and simmer on low heat for at least 30 minutes. Stir occasionally. (Should be just a slight bubble) Adjust seasonings to taste (actually I never measure much)

Add greens and tempeh and simmer for another 15-20 minutes. Stir occasionally.

Serve over brown rice pasta. Sprinkle with nutritional yeast if desired.

Note - if not concerned about low fodmap, you could add onion and garlic to the vegetable list. scallion greens might also be good.

This is an original recipe. Mary