Garden Vegetables and Tempeh Saute Recipe

Garden Vegetables and Tempeh Saute Recipe

4 servings

Ingredients:

Tamari Marinade

2 tablespoons red wine vinegar

1 teaspoon dried Italian seasoning

1 package tempeh

1/2 cup each: sliced onion, red bell pepper

1 teaspoon minced garlic

1 cup reduced-sodium tomato juice, sliced zucchini

2 cups sliced mushrooms, tomato wedges

1 teaspoon each: dried basil and oregano leaves

1/4 teaspoon cayenne pepper

Salt and pepper, to taste

Method:

Make marinade, substituting red wine vinegar for the cider vinegar and Italian seasoning for the chili powder. Pour over tempeh in shallow glass bowl. Refrigerate, covered, 4 hours or overnight. Drain, reserve marinade. Cut tempeh into 1/2-inch cubes.

Saute tempeh, onion, bell pepper, and garlic in lightly greased large skillet until vegetables are crisp-tender, about 5 minutes. Stir in reserved marinade and remaining ingredients, except salt and pepper, heat to boiling. Reduce heat and simmer, covered, until vegetables are tender, 5 to 8 minutes, season to taste with salt and pepper.

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