Vegan Chorizo Carbonara

Total Time: 30 Minutes | Prep Time: 10 Minutes | Cook Time: 20 Minutes | Servings: 4

Ingredients
8 oz of chickpea pasta
8 oz of temeph
3 cloves of garlic
3 shallot
2 petite bell peppers
3 campari tomatoes
1/4 cup of reduced sodium soy sauce
2 tbsp of sriracha
1/4 cup of nutritional yeast
1-2 tbsps of sunflower oil

Directions
1. Bring a large pot of water to a boil and add chickpea pasta. Reduce to medium high heat and cook for 20 minutes or until done to your liking.

2. Crumble tempeh into a small bowl. Add in 1/4 cup of nutritional yeast, 1/4 cup of reduced sodium soy sauce, and 1 tbsp of sriracha. Mix well.

3. Dice shallots, peppers, and tomatoes, and mince garlic. Set tomatoes aside.

4. Add tempeh, shallots, peppers, and garlic to a frying pan. Saute on medium heat for 15 minutes, or until tempeh browns and shallots are translucent.

5. Once pasta and tempeh is finished, combine together, add in tomatoes, and mix well. Add in sunflower oil and 1 tbsp of sriracha. Mix well.

6. Let cool and serve immediately or portion into tupperware for meal prep.