8 oz. tempeh (steamed for 10 min)
2 Tbs. tamari
1 cup chopped onions
1 green pepper chopped
1 red bell pepper chopped
4 Tbs. olive oil
3 Tbs. flour
1/2 tsp. salt
1/4 tsp. ceyenne
1 cup soy milk
1 cup vegetable stock
1 lb. tubular pasta
Sprinkle the tempeh with the soy sauce and set aside. Then heat 2 Tbs. oil and saute the peppers and onion until soft. Then slowly stir in the milk and stock and let simmer for awhile. In another pan heat the rest of the oil and fry the tempeh until browned (a couple of minutes) and add to the sauce. Remove from heat. Boil up the pasta in salted water then drain and add to the sauce. There you have it.
