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Garden Vegetables and Tempeh Saute Recipe

Garden Vegetables and Tempeh Saute Recipe

4 servings



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


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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