- Garlic: 1 clove
- Onions: 2 pieces
- Beet tuber: 4 pieces
- Tempeh: 1 package
- Tomato sauce: 1 bottle
- olive oil: 3 tablespoons
- fresh basil: 1 handful
- Italian spices: 3 tablespoons
- Kamut pasta: 1 package
Peel and chop the onions and garlic and braise them in oil.
Cut tempeh into small pieces and braise separately in a pan. Caution: Tempeh needs more oil, so add a little at a time.
Cut the beetroot into small pieces, chop in a blender if necessary and add to the onions/garlic. Cook over low heat.
When the tempeh has taken color (about 15 minutes) also add to the vegetables in the pan. Now add the tomato sauce and the spices (e.g. oregano, thyme, basil, sage but also paprika, bell pepper and some salt). You can also add some red wine and apple syrup to give it some sweetness.
At the end add a dash of good olive oil, if available also fresh herbs.
Serve with pasta & enjoy.