1 block tempeh chopped
1 bunch washed fresh coriander
2 chili peppers
4 cloves crushed garlic
1 teaspoon turmeric powder
1 1/2 cups organic tomato sauce
1 cup edamame beans
2 cups wholewheat pasta
2 tablespoons olive oil
Method of cooking
1-In a small pan fill with water bring to the boil and add the pasta.
2-In a food processor add the tempeh, coriander and chili peppers and process to crumbs.
3- In a small wok add the olive oil and turn up the heat.
4- Add the garlic and turmeric to the wok as well as the ground tempeh, coriander,chilis and edamame beans and stirfry until slightly golden.
5-Add the tomato sauce and simmer for a few minutes.
6-Add the pasta to a plate and pour the chili over the pasta and enjoy.