Method

1. Chop vegetables and steam in a wok or heavy skillet. 
2. Cut tempeh into chunks and cook in the vegetable stock, adding seasoning and more water, if needed. 
3. Let steam 20-25 minutes. (Ed note: If you like your vegetables crunchy, less time is required.)
4. While tempeh is cooking, put water on to boil for the pasta, and cook according to directions on package. 
5. Next, melt the Kudzu in a small amount of water and stir into the stock. This will thicken the stock and make a sauce. If too thick, add a small amount of water, a little at a time, and stir while adding Kudzu. When sauce has reached the right consistency, turn off heat and add the vegetables back in. 
6. Mix gently and serve over the cooked pasta.