INGREDIENTS

1 Package Tempea tempeh 

2 tbsp soy sauce 

1 tbsp neutral oil

½ tsp smoked paprika

½ tsp onion powder

250g dry pasta (elbow macaroni or desired shape) 

2 cups Daiya cheddar shreds 

2 cups unsweetened non-dairy milk

2 tbsp nutritional yeast

Salt & pepper, to taste

INSTRUCTIONS

1. Dice a block of Tempea tempeh and place in a pan over medium heat. In a small bowl, mix together 2 tbsp soy sauce, 1 tbsp neutral oil, ½ tsp smoked paprika, and ½ tsp onion powder. Pour the mixture over the tempeh and mix until the tempeh is coated. Continue to cook over medium heat, stirring often, until the tempeh begins to brown. Approximately 5-7 minutes. Once cooked, set aside. 

2. Boil a pot of salted water and cook pasta, following package instructions. 

3. In a pan combine 2 cups Daiya shreds, 2 cups non-dairy milk, and 2 tbsp nutritional yeast over medium-low heat. Continue to whisk the mixture until the cheese is melted and the mixture is smooth. Taste the cheese sauce and add salt & pepper to taste. 

4. Add cooked, drained pasta and cooked tempeh to the pan with the cheese sauce. Mix well and enjoy immediately. Serves 4.