1 onion (I used several scallions), finely chopped
4 cloves garlic
4 oz tempeh, crumbled
1 zucchini or other squash, cubed or sliced
1/4 tsp ground allspice
1/2 tsp ground sage
1 tsp fennel seed
red pepper flakes to taste
salt as needed (depends on tomatoes and miso)
1 can diced tomatoes
1/4-1/2 c roasted red peppers from a jar, chopped if necessary
1 c yellow miso broth
2 tsp dried oregano
lots of fresh parsley (or basil?), minced
Instructions1) In a large cast-iron skillet, heat a generous amount of olive oil over medium high heat. Add onion, garlic, tempeh, squash, and spices and saute for 5-8 minutes.
2) Add tomatoes, roasted peppers, miso, and oregano, bring to a boil, then reduce heat and simmer 20 minutes or more. Add more water if the sauce gets too dry.
3) Just before serving, stir in fresh herbs and adjust seasonings. Serve over pasta (I used whole-wheat spaghetti). Serves 2-3.