Vegan Tempeh Lazone

1 First, you want to steam the tempeh. Cut the blocks of tempeh into triangles. Then place in the basket of a steamer, add about an inch of water into the steamer pan, and steam for about 10 minutes on medium. The tempeh should feel a bit softer.
2 Preheat the oven to 375 degrees(F)
3 Then add the tempeh to a large bowl, drizzle the olive oil on to the tempeh and toss to coat it all evenly. 
4 Then either in a large ziploc bag, or a large mixing bowl, stir together the smoked paprika, garlic powder, onion powder, cayenne, oregano and salt. Then toss the tempeh in the spices to coat completely.
5 Spray a baking sheet with non-stick spray, then place the tempeh onto the sheet pan. Bake for 15 minutes, flip and bake for 10-15 more minutes or until the tempeh is brown and has a nice crust.
6 While the tempeh is baking, make the sauce. Heat the olive oil on medium high in a large non-stick skillet. Then add the garlic and onions.
7 Saute the garlic and onions for about 5 minutes, reducing heat as needed, or until the onion is translucent. 
8 Then add the coconut cream, vegetable broth, smoked paprika, cayenne and a pinch of salt and pepper. Heat on medium and bring to a simmer, then reduce heat to medium low and simmer for 10-15 minutes, the sauce will thicken up. Taste and adjust seasonings.
9 Once the tempeh is done, add the tempeh to the skillet with the sauce, and scoop some sauce over the tempeh. Let the tempeh cook in the sauce for about 5 minutes.
10 Serve with pasta if desired.