I had no idea what I was going to make for dinner last Thursday. I had some tempeh that I wanted to use, but wasn’t sure how to prepare it. After looking through the cupboards, I decided to throw this sauce together, totally unsure about how it would turn out. It was actually quite tasty and I think I’ll make it again sometime. Here’s roughly what I did. Tomato artichoke tempeh sauce with fettucine Saute 3 cloves minced garlic in 2T olive oil. Stir in cut up tempeh and saute until golden brown. Add in 1 14 oz. can of quartered artichoke hearts (chopped up).Read More →