Tempeh Stew

[Guest guest]

Tempeh Stew

 

2 (10 oz.) pkgs. tempeh

1/2 cup tamari sauce or low sodium soy sauce

4 tbsp. sesame oil

2 cups onions -- diced

3/4 cup green bell peppers and yellow bell peppers -- 3/4 cup each diced

2 tbsp. garlic -- minced

1 tbsp. ground coriander

1/2 tsp. ground black pepper

1 tbsp. tamari sauce

2 cups water

3 cups broccoli florets

3 tbsp. arrowroot dissolved in 3 tbsp. water

 

Cut each piece of tempeh into eight smaller pieces.

 

Pour the 1/2 cup of tamari into a dipping bowl and marinate the

tempeh for 10 minutes, drain.

 

Heat the oil in a skillet and saute tempeh until browned. Remove the

tempeh and set aside.

 

In same skillet, saute the onions and bell peppers, along with the

garlic, coriander, pepper, and remaining 1 tbsp. tamari for 4

minutes, stirring constantly.

 

Bring the water to a simmer. Add the water and broccoli to the other

vegetables.

 

Finally, add the dissolved arrowroot (stir the slurry before you pour

it into the pan), stirring to create a smooth, thick sauce, and add the tempeh.

 

Serve hot with brown rice or any pasta of your choice.

Recipe By : Friendly Foods by Brother Ron Pickarski, O.F.M.

Serving Size : 8