Tempeh Cacciatore Recipe

Tempeh Cacciatore Recipe

Ingredients

Makes 4 to 6 servings

• 1 pound tempeh, cut thinly sliced
• 2 tablespoons canola or grapeseed oil
• 1 medium red onion, cut into 1/2-inch dice
• 1 medium red bell pepper, cut into 1/2-inch dice
• 1 medium carrot, cut into 1/4-inch slices
• 2 garlic cloves, minced
• 1 (28-ounce) can diced tomatoes, drained
• 1/4 cup dry white wine
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• salt and freshly ground black pepper

Method

1. In a medium saucepan of simmering water, cook the tempeh for 30 minutes
2. Drain and pat dry
3. In a large skillet, heat 1 tablespoon of the oil over medium heat
4. Add the tempeh and cook until browned on both sides, 8 to 10 minutes total
5. Remove from the skillet and set aside
6. In the same skillet, heat the remaining 1 tablespoon oil over medium heat
7. Add the onion, bell pepper, carrot and garlic
8. Cover and cook until softened, about 5 minutes
9. Add the tomatoes, wine, oregano, basil and salt and black pepper to taste and bring to a boil
10. Reduce heat to low, add the reserved tempeh and simmer, uncovered, until the vegetables are soft and the flavors are well combined, about 30 minutes
11. Serve immediately

Full List of Vegan Recipes
Full List of Tempeh Recipes