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

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