Pesto Pasta with Roasted Brussel Sprouts and Tempeh Sausage

INGREDIENTS

1 1/2 cups

raw cashews, soaked in hot water for 20 minutes to an hour

2 cloves

garlic

3 cups

fresh basil, loosely packed

4 tbsp

nutritional yeast

1/3 cup

fresh lemon juice

1/4

to ½ cup water

1 tsp

salt, to taste

1 lb

brussel sprouts, fresh or frozen

*optional, spray of olive oil

8 oz

tempeh, cubed

1 tbsp

fennel seed

1 tsp

basil

1 tsp

oregano

1/2 tsp

red pepper flakes

2 cloves

garlic, minced

2 tbsp

soy sauce

1/2

lemon, squeezed