I had some extra cashew sauce that I had made for the Loaded Baked Potato Pizza, which I added in to my sauce to make it creamy (and add more protein). If you want to keep it as just a basic tomato sauce then you can omit this.
2 Cloves of Garlic
1 Small Onion
1/2 Red Bell Pepper
1/2 Loaf of Tempeh
1/2 Jar of Tomato Sauce
2 Tablespoons Cashew Sauce
Prep Time: 5 minutes
Cook Time: 15 minutes
Dice garlic, onion, and red bell pepper. Add garlic and onion to a non-stick skillet and cook until the onions are translucent. Stir occasionally to prevent them from burning. Add the red bell pepper. Stir to combine.
Crumble the tempeh into the pan. Continue to break apart with a wooden spoon or spatula until it is the desired size and consistently. I like to break it down pretty far so that it is about the same size as the onions and bell pepper.
Once the tempeh has been broken down to the desired level, well mixed in with the other ingredients, and has a bit of crispiness, add in the sauces, stir and combine.
Serve over your favorite pasta, with a side of whole wheat bread and a nice salad. Enjoy!