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Makes about 2 cups
This is delicious over pasta with marinara sace or as a pizza topping. It’s also good as a burrito filling or served for breakfast alongside scrambled tofu.
8 oz package tempeh
1 tablespoon fennel seed
1 teaspoon dried basil
1 teaspoon dried margoram or oregano
1/2 teaspoon red pepper flakes
1/2 teaspoon dried sage
2 teaspoons garlic, minced
2 tablespoons tamari or soy sauce
1 tablespoon olive oil
juice of 1/2 a lemon
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1st Keep
 volcanoveggie
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