1 box organic whole wheat spaghetti (I used Annie’s)
1 LightLife organic tempeh – Fakin’ Bacon Strips (cut into small cubes)
1 block Veganrella or Follow Your Heart brand cheddar-style dairy-free cheese
2 tablespoons soy margarine
1/2 cup unsweetened soymilk
1/4 cup tomato/marinara sauce (not chunky)
1 tablespoon Dijon mustard
1/8 cup dry white wine (optional)
1 cup frozen peas (rinsed in hot water and strained)
1 teaspoon chili powder
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon oregano
Cook pasta until al dente, drain, rinse and set aside.
Cut block of “cheese” into small cubes, and put in large frying pan with soy margarine and soymilk. Turn heat on low. Cover and watch for cheese to start melting.
Stir until completely combined, then mix in tomato sauce, mustard, wine and spices.
Cook for another couple minutes on low-medium heat (don’t boil).
Add pasta and coat with sauce. Add peas, and Fakin’ bacon and cover for a few minutes. Stir and serve.