INGREDIENTS
1
Basil, Fresh
3 cloves
Garlic
3/4 cup
Onion or shallot
1 tbsp
Oregano, fresh
1 cup
Shiitake
1
Spaghetti squash
1 28 ounce can
Tomatoes
3 tbsp
Tomato paste
1
Pasta, Cooked
1/2 tsp
Fennel seed
1/2 tsp
Red pepper flake
1 tbsp
Sweetener
1 tbsp
Olive oil
2 tbsp
Coconut aminos
1 tbsp
Parmesan cheese, vegan
1/4 cup
Red wine, dry
1
Water as needed to, thin
8 ounces tempeh ((finely chopped or grated on a box grater))