8 oz Tempeh
2 tbsp Soy-sauce, tamari
2 tbsp Water
1/4 tsp Garlic powder
1/4 tsp Onion powder
1 tbsp Soy or sesame oil
6 tbsp Olive oil
1/2 tsp Oregano
1 tsp Mustard powder, (or seed)
1 tsp Cumin
1 tbsp Chili powder
1 Green pepper, chopped
1 Onion, chopped
1 tsp Salt
1/4 tsp Black pepper
2 tbsp Soy sauce, tamari
1 Tomato, fresh, chopped
28 oz Canned Tomatoes, peeled and chopped + juice
15 oz Canned Kidney beans plus juice & water to make 1 cup liquid
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Marinate Tempeh with next 5 ingredients for one hour (turning after 30 minutes) Grate Tempeh and set aside with marinade. Heat next 5 ingredients in a large saucepan. Add green pepper, onion and Tempeh ( with marinade) and saute. Combine all ingredients, bring to boil and simmer 30 minutes. Serve hot and top with grated cheddar cheese. TEMPEH (TEM-pay) is an Indonsian cholesterol-free staple. It is made from tender cooked, cultured organic soybeans. Tempeh can be fried, broiled, baked or steamed. Use Tempeh in your favorite recipes as a meat substitute or serve on pizza, on sandwiches, or in sauces. Makes a great addition to any salad.
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