Instructions

• Place the tempeh and water into a large pot. Place over a medium heat and bring to a simmer. Cook until all the water has evaporated, around 3-5 minutes.
• Add 1 tablespoon of olive oil to the pot and season the tempeh with salt and pepper. Cook for 5-7 minutes until golden brown. Remove from the pot and set aside.
• Now add the remaining tablespoon of oil to the same pot and place over a medium-low heat. Add the onion, carrot and mushrooms, season with salt and pepper, and cook until the vegetables are tender, approximately 8 minutes.
• Next add the garlic, oregano, chili flakes and vegetable broth. Cook until the broth has evaporated, around 5-6 minutes. Add the tempeh back into the pot along with the cans of chopped tomatoes and maple syrup. Cover the pot with a lid and simmer for 20 minutes, stirring occasionally.
• Meanwhile, cook the pasta according to instructions on packaging. Once cooked, drain the pasta and add to the pot with the tempeh and sauce. Taste and adjust the seasonings if needed. Garnish with freshly chopped basil to serve.