Prepare the cheese sauce: Steam or boil the potatoes and carrots until tender. When done, place everything into a blender and run until smooth and creamy. Scrap down the sides if necessary.

Chop up tempeh into small pieces and place in skillet with extra virgin olive oil.

When the tempeh is easily broken down into small pieces (you can do this while it's in the skillet using a spatula to break it up) add in marinara sauce and all the spices.

Cook elbow macaroni according to package instructions.

When the pasta is done add two cups to the tempeh mixture along with 1 1/2 cups of the vegan cheese sauce, yellow and green onions and red bell pepper.

Mix everything well and adjust seasonings to your liking if need be. Keep mixing around on low to medium heat for 5 minutes.

Serve immediately and enjoy!