A hearty, flavorful, and protein-rich spaghetti sauce made with tempeh as a meat substitute. Perfect for a quick and healthy weeknight dinner.

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Heat olive oil in a large skillet over medium heat.
Add chopped onion and sauté until translucent, about 5 minutes.
Stir in minced garlic and cook for another minute.
Add crumbled tempeh and cook for 5-7 minutes, stirring occasionally, until lightly browned.
Stir in crushed tomatoes, tomato paste, oregano, basil, red pepper flakes (if using), soy sauce, and balsamic vinegar.
Simmer the sauce for 10-15 minutes, stirring occasionally, until it thickens slightly.
Season with salt and pepper to taste.
Serve the sauce over cooked spaghetti or pasta of choice.

For a gluten-free version, use tamari instead of soy sauce and gluten-free pasta.
Add chopped mushrooms or bell peppers for extra veggies.
Leftover sauce can be refrigerated for up to 4 days or frozen for later use.