INGREDIENTS
1 Tbsp
olive oil )
3/4 cup
onion
1 cup
shiitake mushrooms
8 oz
tempeh )
3 cloves
garlic
2 Tbsps
coconut aminos )
1/2 tsp
fennel seed
1/2 tsp
pepper flake )
1/4 cup
wine
28 oz
canned tomatoes
3 Tbsps
tomato paste
1 Tbsp
oregano
1 Tbsp
vegan parmesan cheese
1 Tbsp
sweetener )
1 serving
water to
1 serving
spaghetti squash
1 serving
pasta
1 serving
basil