Precut the onion, mushrooms, sausages, tempe, zucchini and eggplant and set aside separately.
In a large pan on medium heat, add 1 tsp of the olive oil, the chopped ½ onion and the spices. Sauté for 5-8 minutes until well done and add 2 cloves mashed garlic for the last 30 seconds.
While the onions cook, in a medium pan, add 1 tsp olive oil and the 6 oz mushrooms. Sauté till lightly browned and then combine with the onions and set aside.
In the large pan, add 1 tsp olive oil and sauté the zucchini and eggplant till golden brown on both sides. Set aside separately to the onions + mushroom mix.
While the eggplant + zucchini cook, in the medium pan, add 1 tsp olive oil and sauté the vegan sausages for 5-8 minutes, turning and browning the outside. Add to the onions + mushrooms when complete and set aside.
In the large or medium pan (whichever is available) add the tempe crumbles with the 1 TBSP soy sauce and maple syrup. Sauté for about 5 minutes. Add together with the onions, mushrooms and sausages.