1 package of tempeh
2-3 cloves of garlic
2 green bell peppers
2 lg. cans of crushed tomatoes
Coat the bottom of large deep fry pan OR sauce pan with olive oil (or vegetable oil). Chop tempeh, onions, garlic and peppers, keep in separate piles. Saute chopped onion for about a minute and add the peppers and tempeh together in the pan and saute until tempeh begins to brown and peppers begin to cook.
Next, add garlic and saute for another minute or two. Then add 2 cans of crushed tomato. Add salt, pepper, oregano, and parsely and simmer for about 20 minutes until peppers appear cooked (not crunchy but not soggy).
While the sauce-tempeh mixture is simmering, boil water and cook a pound (or less) of whole wheat angel hair pasta or the pasta of your choice. Once pasta is cooked, drain and add a little of the sauce-tempeh mixtue to it until the pasta is completely coated.
Serve the pasta ladeling more tempeh-sauce mixture on top. Serve with soy grated cheese (optional).