Ingredients
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Preparation
1
In a large non-stick skillet, heat the olive oil over medium heat and cook the garlic, oregano, paprika, hot pepper flakes and salt for 1 minute, stirring constantly.
2
Add the tomato paste, red wine vinegar, sun-dried tomatoes and tempeh cubes, and stir well. Cook for 2 minutes.
3
Add the vegetable broth, soy cream, nutritional yeast and ¼ cup basil, and let simmer for 5 minutes, stirring often. Season with salt and pepper to taste.
4
Serve over pasta and garnish with a few basil leaves.
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