Tempeh Cacciatore

 

Tempeh simmered with the traditional taste of cacciatore is delicious.                                                                 Lots of fresh orange peppers, garlic, and onions make this new creation yummy. Betayavon!

Ingredients

• 2 pkgs. tempeh
• 1 cup veggie broth
• 4 peppers, quartered
• 2 large onions, quartered
• 6 cloves garlic- or as much as you want
• 3 T. olive oil
• several sprinkles of turmeric
• salt and pepper to taste
• 1/8 cup vinegar
• 2 T. oregano
• 3 bay leaves
• 5 drops liquid stevia
• 28 oz. can crushed tomatoes

Supplies

• Heavy pot, slotted spoon                             
• Separate skillet for soaking and sautéing tempeh
• cutting board and knives
• measuring cups and spoons

Instructions

In heavy pot, with burner on high, heat 2T. olive oil, add onions, salt, peppers, and garlic, and turmeric. Saute until onions and peppers are soft, stirring often. Meanwhile, half each pkg of tempeh and place in pot or pan with veggie broth, with broth coming half way up pot so that the tempeh is immersed halfway in the liquid. Bring to a boil and lower heat so that the tempeh just simmers for 10 minutes; turn tempeh over and simmer another 10 mins. You can replace broth as it evaporates or cover the pan.Now spill off the veggie broth, rinse and dry the pan and now it’s time to heat the remaining 1 T. olive oil. Cut your tempeh into cubes and add when the oil is hot. Cook and flip so that both sides get coated in the oil. The tempeh will be golden because of the broth it simmered in.

Combine tempeh cubes with the soft sautéed veggies and add crushed tomatoes, oregano, bay leaves, vinegar, salt, pepper, and liquid stevia drops. Stir and allow the flavors to blend by cooking on a very low light for 25 minutes. Do not add the lid so that the sauce thickens. Remove bay leaves before serving.