1 8-ounce package soy tempeh, cubed
1 carrot, matchstick-chopped
2 stalks celery, chopped
1 small onion, chopped
1 large clove garlic, chopped
3 or 4 leaves fresh basil, chopped
1/2 tsp coriander
1/2 tsp cumin
1/8 tsp nutmeg
salt to taste
2 cups nonfat soy milk
2 tbsp nutritional yeast
2 tbsp whole wheat flour
1 box egg-free noodles

Prepare noodles based on package directions and strain water out. While stirring often, saute tempeh, carrot, celery, onion, garlic, basil, coriander, cumin, nutmeg, and salt in cooking spray over medium-high heat until tempeh is lightly browned. Lower heat to medium and add soy milk, yeast, and flour. Stir until sauce thickens, turn off heat, toss with egg-free noodles and serve.

Adapted from a recipe in Simply Vegan by Debra Wasserman.