Tempeh is a fermented soybean cake, but don’t let that freak you out. It has a lovely nutty flavor and is an excellent alternative to tofu. Makes 2-4 servings. Recipe from The Garden of Vegan, courtesy of Arsenal Pulp Press.
In a large saucepan on medium-high heat, sauté the tempeh in oil until lightly browned. Add the carrot, shallots, leek, garlic, red pepper flakes, and Braggs.
Sauté until carrots are tender but firm to the bite. Add water, vinegar, red pepper, zucchini, and tomato.
Cover and simmer for 3-4 minutes until zucchini is tender. Serve on a bed of rice.