A quick filling pasta dish that can be made gluten free by using gluten free pasta and no bread crumbs.
2 1/2 cups spiral pasta
1/2 packet tempeh (chopped)
1 large jar of pasta sauce (any flavour)
6 semi sun-dried tomatoes (diced)
1/2 cup of broccoli
1/2 cup cauliflower
Handful of fresh spinach
3/4 cup of bread crumbs
3/4 cup vegan cheese
Boil pasta until just soft
Fry tempeh until lightly brown
Mix pasta, tempeh and vegetables with the bread crumbs, pasta sauce and 1/2 cup of vegan cheese
Spread mixture into a greased baking dish
Sprinkle with remaining cheese
Put in the oven for 20-30 minutes or until top is crispy and golden brown
Serve with salad
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