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Tempeh Spagetti

This Tempeh Spagetti recipe uses Soy Milk, Salt, and Black Pepper. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 cup
• 1/4 tsp
• 1/4 tsp

Method (preview)

1. 1

   If using tempeh, saute lightly in skillet with your favorite oil, then remove to plate and set aside.

2. 2

   Meanwhile, melt the margarine in a heavy 12-inch skillet over moderate heat.

3. 3

   Add the onion, green pepper, and celery, and cook, uncovered, for 3 minutes.

4. 4

   Add the mushrooms, and cook 2 or 3 minutes longer, or until they are just tender.

5. 5

   Add the soy milk to the skillet, raise the heat to high, and boil for 6-8 minutes, or until the sauce thickens.

6. 6

   Stir in the salt and pepper and, if using, the tempeh.

7. 7

   Cook for another minute, until the tempeh is heated through.