Tempeh
								"Parmigiana"
Sauce:
- 1 tbsp olive
							 oil
- 1 shallot
- 3/4 lb. tomatoes, peeled, seeded,
							 chopped
- 2 tbsp fresh parsley, chopped
- 1 tbsp tomato paste
- 1/2
							 cup dry white wine
- salt and pepper to taste

Heat the
							 olive oil and cook the shallot until softened. Add the other ingredients and
							 simmer for 15 minutes. Note: you can use a store bought spaghetti sauce if you
							 do not have the time or ingredients to do the home made
							 one.

Spaghetti:
Prepare a small serving of
							 spaghetti (according to package directions) for each person.

Breaded
							 tempeh
- 1 pkg tempeh
- 2 cups fresh bread crumbs
- 1/2 cup of
							 flour
- 1 tsp salt
- freshly ground pepper
- 1/2 cup soy beverage
-
							 olive oil
- 4 slices mozzarella cheese (real or vegan)

Tempeh usually
							 comes in 4" squares. Cut each square horizontally to make 2 pieces that are
							 about 1/4" thick. Cut each square diagonally to make 2 triangles. This will
							 yield 8 pieces
 Mix together the flour, salt and pepper. Arrange the flour
							 mixture, the breadcrumbs, and the soy beverage on three separate plates. Dredge
							 the tempeh pieces in the flour mixture , then dip into the soy. Then dredge
							 them in the fresh bread crumbs, pressing them to ensure that the crumbs
							 adhere.
Using a non-stick pan and medium heat, brown the tempeh pieces in
							 olive oil on each side (approx. 3-4 minutes per side.) 
Place the tempeh on
							 a baking dish. Spread about half of the sauce over the tempeh. Add a 1/2 piece
							 of mozzarella cheese (real or vegan) to each tempeh piece and place under the
							 broiler for 3-5 minutes. Serve with the spaghetti and remaining sauce. Serves
							 4.