This recipe is from American Vegan Kitchen. I marinated the tempeh overnight in red wine vinegar and spices and it was so good - it soaked up every bit of the marinade. The tomato sauce was a little spicy, and made creamy by the addition of soy milk and a little flour for thickening. I don't know why I've never thought to do that before.
I also used the first of our backyard summer basil to garnish!
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