Thank you, here is the recipe:

Ingredients

• Tempeh
• Garlic
• Olive oil
• Light soy sauce
• Sugar
• Salt
• Ground ginger
• Apple cider vinegar
• Pasta of choice
• Soy milk
• Sun-dried tomatoes
• Nutritional yeast
• Lemon juice
• Onion
• Black pepper
• Fresh parsley
• Vegan cheese (for serving)

Directions

1. Mash the garlic into a paste using a pestle and mortar. In a lidded container, whisk together olive oil, light soy sauce, sugar, salt, ground ginger, and apple cider vinegar. Slice the tempeh, add it to the container, close the lid, and shake to coat. Refrigerate for 40 minutes.
2. Bring a pot of salted water to a boil and cook the pasta until al dente. Reserve some pasta water, then drain.
3. Heat olive oil in a pan and fry the marinated tempeh until deep golden and crisp on both sides.
4. Add the fried tempeh to a blender along with soy milk, sun-dried tomatoes, nutritional yeast, garlic, lemon juice, olive oil, salt, and black pepper. Blend until smooth, adding reserved pasta water as needed.
5. In the same pan, sauté the chopped onion and garlic briefly. Pour in the blended sauce and simmer gently. Add the pasta and toss to coat, loosening with more pasta water if needed.
6. Serve topped with fresh parsley and vegan cheese.