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Tempeh Goulash8oz tempeh, crumbled1 onion, diced2 green bell peppers, diced4 cloves garlic, minced1.5 cups cooked kidney beans (or rinsed 15oz can)28oz no salt added diced tomatoes14oz no salt added tomato sauce2 tsp oregano2 tsp basil2 tsp paprikaPinch red pepper flakes4 cups broth2 cups elbow pastapepper, to tasteIn a soup pot, saute tempeh, onion, and bell pepper until tender. Add garlic and cook another minute. Add beans, diced tomatoes, tomato sauce, oregano, basil, paprika, red pepper flakes, and broth. Bring to a boil, reduce heat, cover and simmer for 15 minutes. Add the pasta and cook for 10 more minutes, until pasta is tender. Garnish with chopped parsley, if desired.Makes 6 servings. #wfpb #plantbased #vegan #vegetarian