Name: Tempeh Ragout
Ingredients: 8 oz Tempeh; cut into cubes; 1 Clove garlic; minced; 1 ts Vegetable bouillon; 2 tb Soy sauce; 1 cn Tomato sauce; (15 oz.); 1/2 c Carrot; sliced; 1 ts Oregano; 1/2 ts Thyme; 1/2 ts Basil; 1/2 ts Paprika; 1/2 ts Black pepper; 2/3 c Mushrooms; sliced; 1 Bell pepper; chopped; 1 lg Onion; chopped; 1/2 c Celery; chopped; 1 ts Soy oil; (orig was 1 tbsp)

I think one of the cant phrases of our day is the familiar one by which we express our permanent want of time. We repeat it so often that by the very repetition we have deceived ourselves into believing it. It is never the supremely busy men who have no time. So compact and systematic is the regulation of their day that whenever you make a demand on them, they seem to find additional corners to offer for unselfish service. I confess as a minister, that the men to whom I most hopefully look for additional service are the busiest men.

John Jowett

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Vegan	Tvp, Seitan, Tempeh, Vegan, Vegetarian	4	servings

INGREDIENTS

8	oz	Tempeh; cut into cubes
1		Clove garlic; minced
1	ts	Vegetable bouillon
2	tb	Soy sauce
1	cn	Tomato sauce; (15 oz.)
1/2	c	Carrot; sliced
1	ts	Oregano
1/2	ts	Thyme
1/2	ts	Basil
1/2	ts	Paprika
1/2	ts	Black pepper
2/3	c	Mushrooms; sliced
1		Bell pepper; chopped
1	lg	Onion; chopped
1/2	c	Celery; chopped
1	ts	Soy oil; (orig was 1 tbsp)

INSTRUCTIONS

Mix bouillon and soy sauce in a bowl (microwave to dissolve, if necessary).
Add cubed tempeh and mix together. Let sit. Saute carrots, celery, onion,
garlic in soy oil: then add bell pepper and saute until tender. Add tomato
sauce, seasonings, mushrooms and flavored tempeh. Simmer 5-10 minutes.
(Serve over rice or noodles.)
Makes 4 servings. Serving size: about 1 1 /2 cups. Per serving: 223
calories, 8 g fat, 1 g saturated fat, 16 g protein, 25 mg carbohydrate, 0
mg cholesterol,
1425 mg sodium, 9 g dietary fiber
Per serving: 188 Calories; 6g Fat (26% calories from fat); 14g Protein; 24g
Carbohydrate; 0mg Cholesterol; 921mg Sodium Food Exchanges: 1/2
Starch/Bread; 1 Lean Meat; 2 1/2 Vegetable; 1/2 Fat
Recipe by: Soyfoods USA, Vol. 4, No. 2
Posted to EAT-LF Digest by "Ellen C." <ellen@brakes.elekta.com> on Mar 17,
1999, converted by MM_Buster v2.0l.

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