Prepare the tempeh by cutting it into blocks.
Season the tempeh with smoked paprika and oregano.
Heat oil in a pan and fry the tempeh until browned on all sides.
Add the garlic, thyme, sun-dried tomatoes, tomato paste, vegan cream, hot water, nutritional yeast, and miso paste.
Simmer the mixture until the sauce thickens.
Finish the dish with fresh parsley, lemon juice, and chili flakes.
