Guest guest Posted February 16, 2010 Report Share Posted February 16, 2010 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 Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.