Marinara Primavera
Servings:
2
Ready In:
Prep Time: 10 min
Cook Time: 40 mins
Calories:
331
Tags:
Dinner, Vegetarian
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This Marinara Primavera is one of my favorite vegetarian dishes. Not only is it super easy to make, but the combination of warm veggies, marinara sauce, and crunchy tempeh results in a super flavorful mix that hits the spot whenever I am craving Italian food. The upside is that this meal is super light so you get all the flavor of an Italian meal minus the food coma. If you haven’t tried tempeh, it is a great way to add plant based protein into your meals. It is a thicker consistency to tofu and has more of a grain-like consistency, similar to farro. I highly recommend it!
Ingredients
Crumbled Tempeh
- 8 oz tempeh, crumbled
- 1/2 tbsp olive oil
- 1/2 teaspoon salt
Marinara Mix
- 1/2 tsp olive oil
- 1/2 onion, diced
- 1/2 clove garlic, minced
- 1/2 zucchini, diced
- 1/8 tsp salt
- 1/8 tsp ground black pepper
- 1 1/2 cups marinara sauce (no sugar)
- 1 cup kale
Nutrition
Serving: 1 serving
- Calories: 331 calories
- Carbs: 33 g
- Net Carbs: 21.6 g
- Fats: 10.5 g
- Protein: 27.5 g
- Sodium: 483.3 mg
- Sugar: 5.9 g
- Fiber: 11.9 g
Instructions
Step 1
Preheat the oven to 375˚F. Place the crumbled tempeh on a 9×12-inch baking pan and add in the 1/2 tbsp of oil and 1/2 tsp salt. Stir until well mixed. Place the baking pan in the oven and bake for 25 mins, stirring regularly until the tempeh is brown and crispy.
Step 2
Heat the 1/2 tsp of olive oil in a large skillet over medium heat. Add the onion, garlic, zucchini, salt, and pepper. Cook until the onion is soft (approximately 5 mins). Stir in the marinara sauce and reduce the heat to medium-low. Cover the skillet and let simmer for 10 minutes, or until the zucchini is soft.
Step 3
Stir in the crumbled tempeh and the kale. Cover and simmer for an additional 5 minutes until the kale is tender. I usually like to serve it with quinoa and the combination is delicious!
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