Tucson Tempeh Pasta

Recipes in this house very often fall prey to tinkering, no matter how much we enjoy the original, we usually find something we’d like to change. There was no exception for the first Thug Kitchen recipe I tried. If you’re unfamiliar with TK, it is a page on facebook, whereupon the author posts veg*n recipes with a heavy dose of profanity. (It’s great! Worth following if only to read the author’s manner of speaking.) The original recipe can be found at thugkitchen.com. When I made the original recipe the first time we found two things about it we wanted to change: 1. The original recipe calls for WAY too much chili powder, and 2. We wanted something a bit more saucy, as GF noodles soak up a lot of liquid, even after being cooked. What follows is our amended version of this very delicious recipe! (Profanity free.)

1 block tempeh (~8 oz.)
1 yellow onion
1 bell pepper
4 carrots
4 cloves of garlic
1 teaspoon olive oil
3 teaspoons soy sauce or tamari
1.5 teaspoons chili powder
2 teaspoons dried thyme
1 teaspoon dried oregano
1 ½ teaspoons ground cumin
1 teaspoon liquid smoke
1 14-ounce can of tomatoes
1 pound GF pasta
juice of 1 lemon
1-2 cups of vegetable broth

Cook the pasta according to package directions and set aside.

Chop up the onion, bell pepper, carrots and garlic. Heat the oil over medium heat in a soup pot. Crumble the tempeh into little pieces and toss into the pot. Add the veggies and cook until the onion is golden and the tempeh starts to brown. Add the soy sauce, spices, and garlic and cook them for about a minute. Add the liquid smoke, tomatoes, and desired amount of broth (depending on how saucy you want your pasta). Allow to simmer about 15 minutes. Serve over pasta and enjoy!

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