Tempeh and Tomato Spaghetti

1. Cook pasta according to package instructions and drain.

2. In a skillet, fry red onion and garlic until fragrant and softened.

3. Add cubes of tempeh and cook until lightly browned.

4. Stir in chopped tomatoes, herbs, olives, and sun blushed tomatoes; cook until the mixture is heated through and tomatoes break down slightly.

5. Serve the sauce over the cooked pasta, topped with vegan mozzarella and fresh basil.

Notes

1. Nutritional information per serving: 924 calories, 56g protein, 28g fat, 103g carbohydrates.

2. Suggested brands: Use De Cecco for pasta, Plant Power Foods for tempeh, and Marks & Spencer for vegan cheese.