½punnetbaby tomatoes, slicedI used a variety of colors
¼cupolivespitted and sliced
crispy onionsas garnish
For the sauce
¼cupvegan mayonaiseadd more to taste
Cook the penne according to the instructions on the box.
Fry the onions in a pan with 1 TBS of the olive oil and add any spices that you wish. Add the garlic towards the end, when the onions are clear and almost cooked. Set aside.
Fry the tempe in the remaining TBS of olive oil for about 2 minutes before adding the soy sauce and maple syrup and stirring well to distribute the liquid. Remove from the heat when browned. I love it a little crispy on the edges.
In a large bowl add the onions + garlic, tempe, tomatoes, olives, basil and pasta.
In a small bowl, mix the olive oil and vegan mayonnaise together and pour into the large bowl with all the other ingredients.
Garnish with crispy onions and basil. Enjoy!
Serve with garlic bread for the full Mediterranean experience. I put about 1 tsp mashed garlic with 2 tsp vegan butter for a ¼ baguette.