PROCEDURE

1. Slice the onion thinly and cut the garlic cloves into small pieces to allow them to melt into the sauté. Cut the carrot into small pieces as well.
2. In a nonstick skillet, pour the extra virgin olive oil and bring it to heat. Add the sliced onion, garlic cloves and carrot, and sauté over medium heat for a few minutes.
3. Now bring a pot of water to boil on the stove with a teaspoon of fine salt.
4. In a blender, transfer the tempeh cake and crumble it.
5. Move the crumbled tempeh to the pan and brown it for about 10 minutes over high heat, stirring it often with a wooden spoon so it does not burn.
6. When the tempeh has browned slightly, pour the tomato sauce into the pan and cook on a low flame for 15 minutes. Add a pinch of salt and turn off the flame.
7. As soon as the water boils, transfer the yellow soybean spaghetti and cook them for the minutes indicated on the package.
8. When ready, drain the noodles and move them to the pan. Mix the ingredients well and add black pepper and fresh basil leaves.
9. Serve, embellishing the dishes with a few fresh basil leaves on top and a drizzle of raw extra virgin olive oil