Red Pepper Tempeh

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Red Pepper Tempeh

 

3 medium red peppers

1 tbsp. olive oil

1/2 cup sliced button mushrooms

1/2 cup chopped leeks

dash red pepper flakes

1 tsp. sea salt

1/2 tsp. white pepper

1 package tempeh

1 cup fresh or frozen green peas

1 tbsp. honey or maple syrup

1/2 cup finely chopped fresh basil

 

Place peppers on a baking sheet in a 400 degree oven for 30 minutes, turning

several times until evenly charred on all sides. Wrap peppers in a damp towel to

cool, then cut in half and remove stems and seeds. Let cool. While peppers are

roasting, heat oil in medium skillet. Add mushrooms, leeks,red pepper

flakes, salt, and pepper and saut?ver medium heat until mushrooms are limp.

Cut tempeh into 1/4 " strips and add to skillet with vegetables. Stir in peas and

cook until tempeh is lightly browned and peas are tender. Slice cooled red

peppers into long strips and stir into tempeh mixture. Add honey and basil, and

cook just until heated through and basil wilts.

Serve with brown rice and a bitter greens salad. Serves 4 to 6.