Serves 4- 6 people

Ingredients

1 12 oz package of red lentil pasta (I use Trader Joe’s Brand)

6 cups of packed arugula

1 package of your favorite Tempeh (I use Organic 3 Grain Tempeh)

4 large shallots, sliced into rings

¼ cup olive oil

1 Tbsp minced garlic

1 can fire-roasted diced tomatoes with chili pepper

1 can Organic Cannelini Beans

1 Tbsp Tamari

½ tsp red pepper flakes (or more according to preference)

1 Tbsp of Nutritional Yeast

2 Tbsp fresh chopped parsley

1 tsp dried oregano

Salt and pepper to taste

Directions

1. Cook pasta in salted water, according to directions. Run under cold water to stop cooking. Drain.

2. While the pasta is cooking, sauté the shallots in 2 Tbsp olive oil for 5 minutes. Add the garlic, and sauté for 2 more minutes. Add the red pepper flakes and arugula, cook until wilted.

3. Meanwhile, cut tempeh into cubes. Place in bowl and toss with 1 Tbsp of olive oil. Lay it out on a cookie sheet lined with parchment paper. Bake at 400 for 10 minutes.

4. Remove from oven and drizzle with Tamari, then replace in over and cook for an additional 5 minutes until golden brown.

5. Add Tempeh to wok, along with pasta.

6. Add nutritional yeast, oregano, fire-roasted tomatoes and beans. Toss all together.

7. Garnish with parsley, add salt and pepper to taste.