To a medium saute pan, add olive oil and heat to medium low.

Saute onions in olive oil until onions are clear (2-3 minutes).

Add tempeh and saute until all tempeh is browned (5-6 minutes). Add mushrooms and green pepper and saute until mushrooms are no longer “pink” (3-5 minutes).

Add the two cans of diced tomatoes, tomato paste, red wine, oregano and salt.

Bring to a low boil then simmer uncovered on low for 20 minutes. Stir occasionally to ensure nothing burns.

While sauce is cooking, start preparing your ‘Zoodles’ (zucchini noodles). Using a spiralizer, spiralize the 4 zucchini into ribbons.

To a medium saute pan, add 2 tbsp olive oil and about ¼ - ⅓ of the zucchini ribbons (depending on the size of your pan). Saute for 3 -5 minutes over medium heat, until al dente or desired consistency is reached. Season with salt & pepper to taste.

Set aside cooked zoodles and repeat the process in batches with remaining zucchini noodles.

To serve, split zucchini noodles between 4 bowls. Top with tempeh spaghetti sauce and garnish with fresh chopped basil (optional). Enjoy!