| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Main dish, Vegetarian |
4 |
Servings |
INGREDIENTS
| 8 |
oz |
Tempeh |
| 2 |
tb |
Soy-sauce, tamari |
| 2 |
tb |
Water |
| 1/4 |
ts |
Garlic powder |
| 1/4 |
ts |
Onion powder |
| 1 |
tb |
Soy or sesame oil |
| 6 |
tb |
Olive oil |
| 1/2 |
ts |
Oregano |
| 1 |
ts |
Mustard powder, (or seed) |
| 1 |
ts |
Cumin |
| 1 |
tb |
Chili powder |
| 1 |
|
Green pepper; chopped |
| 1 |
|
Onion; chopped |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Black pepper |
| 2 |
tb |
Soy sauce, tamari |
| 1 |
|
Tomato, fresh; chopped |
| 28 |
oz |
Canned Tomatoes, peeled and chopped + juice |
| 15 |
oz |
Canned Kidney beans plus juice & water to make 1 cup liquid |
INSTRUCTIONS
Marinate Tempeh with next 5 ingredients for one hour (turning after 30
minutes) Grate Tempeh and set aside with marinade. Heat next 5 ingredients
in a large saucepan. Add green pepper, onion and Tempeh ( with marinade)
and saute. Combine all ingredients, bring to boil and simmer 30 minutes.
Serve hot and top with grated cheddar cheese. TEMPEH (TEM-pay) is an
Indonsian cholesterol-free staple. It is made from tender cooked, cultured
organic soybeans. Tempeh can be fried, broiled, baked or steamed. Use
Tempeh in your favorite recipes as a meat substitute or serve on pizza, on
sandwiches, or in sauces. Makes a great addition to any salad.
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