In a large pan, add crumbled tempeh, water and rest of the ingredients. Mix and cook covered on low-medium heat for 25 minutes or until dry. Stir twice in between. You can marinate the tempeh in the wet before cooking if you like for a deeper flavor.
Boil the water for the pasta and cook until al dente.
Nacho Cheese Sauce:
Add the nacho cheese sauce ingredients to a blender and blend until smooth. Mix the sauce into drained hot Macaroni pasta.
Layer the Mac and cheese.
Top with Tempeh Nacho meat.
Top with Salsa. (Or top the chips with salsa later).
then some Daiya cheddar.
Add the remaining Mac and Cheese.
Top with Chips, Jalapenos and cheese shreds.
Bake at pre-heated 370 degrees F / 190ºc for 25-30 minutes.
Cool for a bit before serving.
To make Soy-free, use lentils to make the meat layer. Soak 1/2 cup dried brown/whole red lentils for 2 hours, and cook in 2 cups water, and the rest of the ingredients under Tempeh nacho meat, partially covered, until tender and almost dry. To make Gluten-free, use gf pasta and substitute flour with Cashew flour or gf flour.Nutritional values based on one serving