On the fly with whatever is in the 'fridge.Oven Roasted Herbed Tempeh with Zucchini and Sun Dried Tomato Creme Sauce over Linguine Whew! How's that for a name!
As this was on the fly there's no formal recipe but I'll try to wing it. It could use a little tweaking to be perfect but it's sure damn tasty as is!
For the Tempeh: 350 oven. Cube and steam 8 oz. tempeh. In a bowl, mix 2 heaping tablespoons nutritional yeast, 1/2 tsp. onion powder, 1 tablespoon oregano, 2 tsp. marjoram, 2 tsp. coriander, 1 tsp. sea salt, some cracked black pepper, and enough oil (i used grapeseed) to mix in and create a paste. whisk together. add tempeh and toss. put coated tempeh in oiled baking pan or sheet. cover and bake for ten min. remove foil and roast for another 15-25 min or until desired crispiness.
For Sauce: mix 1 1/2 c. soy milk, 2 T. nutritional yeast, few pinches coarse sea salt, 1 T cornstarch or arrowroot, and about 1/8 c. sun dried tomatoes packed in oil with blender (i used my handheld...and I'll spare you the details about my reaching for salt, the blender standing in the glass measuring cup and me knocking it over and spilling half my sauce EVERYWHERE!).
Heat 1 tsp. oil in skillet on med heat, add one chopped zucchini (and whatever you have, i only had zukes) and some sea salt, add about 2 T. sun dried tomatoes and saute until zuke is crisp tender. Add sauce and stir constantly, once it comes to a boil it will thicken. you can then turn to low or remove from heat. Plate your pasta, top with tempeh, and cover in sauce. bon appetit!
Edited to add: this was even better for lunch the next day, just store each component in the fridge separately (tempeh, veggies in sauce, pasta). I'm making it again tonight with more veggies. YUM!