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.
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ingredients
1
cup tempeh, cubed
1
Tbsp olive oil
1
medium carrot, chopped into thirds
1
cup shallots, chopped
1
chopped (pale green end only)
cloves garlic, minced (2-4)
⅒
tsp red pepper flakes
2
Tbsp Braggs All Purpose Seasoning
¼
cup water
1
Tbsp red wine vinegar
1
small red bell pepper, chopped
1
cup zucchini, chopped
1
medium tomato, chopped and seeded
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directions
Step 1
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.
Step 2
Sauté until carrots are tender but firm to the bite. Add water, vinegar, red pepper, zucchini, and tomato.
Step 3
Cover and simmer for 3-4 minutes until zucchini is tender. Serve on a bed of rice.