Connor’s Garlic/Pepper/Tempeh Pasta Toss
It’s hearty and amazingly delicious.
- 2 servings of pasta
- 3/4 bell pepper
- 1/4 of a block of tempeh
- 4 cloves of garlic
- Nutritional yeast
- Olive oil
- Red pepper flakes
- Bragg’s amino acid sauce
- Vegan butter
Start to boil some water for the pasta. Start chopping the garlic into small chunks, and saute in a pan with olive oil and some red pepper flakes. Chop the bell pepper and add into the pan with tempeh. Crumble the tempeh into very small pieces. As soon as the water boils, cook the pasta.
Slowly cook the tempeh/peppers with a few squirts of Bragg’s and two spoonfuls of nutritional yeast in the pan until the pasta is al-dente. Strain the pasta, and cover in the vegan butter, or olive oil if you want.
Split the pasta and toss into two, and mix.