Ingredients

• Ingredients Units USM Scale 1x2x3x 1/4 cup of water or 2 tablespoons oil 2 (8oz.) packages tempeh, crumbled 1 large onion, diced 4 cloves garlic, minced 2 green bell peppers, cored, seeds removed and diced 1 can (28oz.) diced tomatoes (pref. fire roasted) 1 can (14oz.) tomato sauce 1 1/2 teaspoons EACH dried oregano, basil and paprika 2 bay leaves 1 teaspoon mineral salt, or to taste 1/4 teaspoon red pepper flakes 3 1/2 – 4 cups water or vegetable broth 2 cups elbow pasta (about 8 oz.) pepper, to taste fresh parsley, to serve

Preparation

• Instructions Saute: In a large pot, heat the water/oil over medium heat, add the tempeh (crumbing between your fingers), onion and bell pepper, saute for 5 – 7 minutes, until onions are soft and tempeh is lightly browned. Add the garlic and cook 1 minute more. Simmer: Add the diced tomatoes, tomato sauce, oregano, basil, paprika, bay leaves, salt, and red pepper flakes and water/veggie broth. Stir well and bring to a boil, cover, reduce heat to low and simmer for 15 minutes. Add the pasta and cook for 10 more minutes, or until pasta is tender, make sure to stir often so the pasta doesn’t stick to the bottom. Taste for flavor, adding more salt & pepper to taste. Serve: Serve in individual bowls with a sprinkle of fresh chopped parsley. Store: Leftovers will keep fresh in the fridge for 4 – 5 days in a covered container. To keep longer, store in the freezer for up to 2 – 3 months.