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 min.

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

Tempeh:. 
- 1 pkg tempeh

- 1/2 cup
							 of flour
- 1 tsp salt
- freshly ground pepper

- 1 cup soy
							 beverage

- 2 cups fresh breadcrumbs

- 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 or 4 servings.


							 Prepare three plates. Mix the flour, salt and pepper to put in the first plate.
							 Add the soy to the second and the breadcrumbs to the third. Dredge the tempeh
							 pieces in the flour mixture , then dip into the soy. Then coat 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 uder the broiler for 3-5
							 minutes. Serve with the spaghetti and remaining sauce. Serves 4.
Note: you
							 can use a store bought spaghetti sauce if you do not have the time or
							 ingredients to do the home made one.