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Heat a large cast iron skillet over medium heat and add a splash of water, broth or cooking oil to coat. Add in the onion and garlic and sauté for 3-4 minutes until tender and fragrant.
While the onion and garlic is cooking, add the tempeh and mushrooms to a food processor and pulse 10-12 times until finely minced, but not pureed. Transfer this mixture to the skillet, adding a splash of liquid if needed to deglaze, and sauté for about 5 minutes until mushrooms are tender and tempeh has browned a bit.
Next, add in the tomato paste, cooking for about 60 seconds to caramelize, before adding the italian seasoning, red pepper flakes, coconut aminos and balsamic vinegar and red wine. Stir to combine and cook for about 60 seconds.
Pour in the diced tomatoes and vegetable broth and bring to a gentle simmer. Add in the maple syrup, nutritional yeast and simmer for about 10 minutes until thickened. Season to taste with salt and pepper and serve hot with your favorite pasta!