Tempeh simmered with the traditional taste of cacciatore is delicious. Lots of fresh orange peppers, garlic, and onions make this new creation yummy. Betayavon!
- 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
- Heavy pot, slotted spoon
- Separate skillet for soaking and sautéing tempeh
- cutting board and knives
- measuring cups and spoons
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.
Truthfully, tempeh is not one of my favorites. Still, there always seems to be a package in my fridge, that I’ll brown and throw into a pot of chili, or that disappears into a stir fry, soup or stew. I manage to find different ways to use it. So I’m always on the lookout for interesting ways to disguise this slightly nutty tasting protein source, and saw an idea I decided to adapt on ohmyveggies.com. I feel really fortunate whenever I find or create something with tempeh that’s not only edible, but delicious.
In this Tempeh Sloppy Joe recipe, tempeh is the base to which I added a lot of vegetables I had on hand with a red sauce, to make “Sloppy Joes” that I stuffed into the gluten free wraps my husband had just picked up at the market. Since I had the tempeh sitting in my fridge, the best part (besides how great these came out), was that I already had all the ingredients, and didn’t have to go out and buy anything special. I would have liked to use a bag of shredded cabbage and carrots (aka: cole slaw mix), but didn’t have. You could substitute any veggies you want, and use your favorite barbecue sauce right out of the bottle. The wraps were very good, and the Tempeh Sloppy Joes are really yummy without a wrap or roll; just serve it in a bowl with a big side salad; or stuff some inside a potato! I hope you’ll like this one. Betayavon!
- Four scallions (green onions), chopped
- One large pepper, chopped
- One inch piece of ginger root, finely chopped
- Four garlic cloves, minced
- Olive oil, about 2 Tablespoons
- 8 oz. package Tempeh, crumbled
- 1/3 cup brown sugar, or more or less, according to your taste
- 2 ears of corn on the cob, corn removed, or else 1 cup frozen
- 1 large zucchini, chopped small
- 2 large mushrooms, chopped
- 2 Tablespoons Liquid Coconut Aminos or Wheat Free Tamari Sauce
- 1/3 cup Apple Cider Vinegar or Red Wine Vinegar
- 1/2 cup Veggie Broth
- 1/8 teaspoon, or less, cayenne pepper
- 1 box Pomi brand Strained Tomatoes (it’s thick like tomato puree, but comes in a box instead of a can)
- Salt and pepper, to taste
- Gluten Free Wraps or buns sliced in half
- Any toppings you like: shredded lettuce, shredded carrots, sprouts, onions, etc.
- Large Cast Iron pan
- Wooden Spoon (always use wood if possible with tomato sauce)
- Measuring cups and spoons
- Cutting board and knife
Heat olive oil in large cast iron pan. Saute scallions, chopped peppers, minced garlic and ginger, until soft, about three minutes. Crumble tempeh and add to pan. Stir for two minutes, then sprinkle the brown sugar, cayenne, vinegar, veggie broth, tamari or aminos, and tomato paste, and lower light, cover the pan, and allow to simmer, about 5 minutes. Add the chopped veggies, stir to combine all the ingredients, and simmer, about 12 minutes, covered, stirring frequently. Add salt and pepper to taste.