Tempeh Cacciatore

[Guest guest]

This is from Robin Robertson's Vegan Fire & Spice, which is one of my

new favorite cookbooks. Every recipe I've made from it has been really,

really yummy, and a lot of them are quick to make. The tempeh cacciatore

may be my favorite, though--Not only is it rich and delicious, but the

house smelled out-of-this-world good while it was cooking! Peace, Mo

 

1 lb. tempeh, cut into 2-inch pieces

2 tablespoons olive oil

salt and freshly ground black pepper

1 yellow onion, chopped

1 carrot, cut into 1/4-inch slices

1 celery stalk, cut into 1/4-inch slices

1 green bell pepper, cut into 1/2-inch pieces

3 garlic cloves, minced

1/2 teaspoon hot red pepper flakes

1/2 teaspoon dried oregano

1 (28-oz) can of diced tomatoes, undrained

1/2-cup dry white wine

2 tablespoons minced fresh parsley

 

Poach or steam the tempeh for 30 minutes. Pat dry. In a large saucepan,

heat the oil over medium-high heat. Add the tempeh and brown lightly on

all sides, about 10 minutes. Season with salt and pepper to taste, then

transfer to a plate and set aside.

 

In the same saucepan, add the onion, carrot, celery, and bell pepper.

Cover and cook over medium heat until softened, 5-7 minutes, stirring

occasionally. Add the garlic and the hot red pepper flakes and cook,

stirring for 1 minute. Add the oregano and tomatoes with their juice and

cook, stirring for 2 minutes. Add the wine and boil the mixture,

stirring until it is reduced by half, about 5 minutes. Add the reserved

tempeh and season with salt and pepper to taste. Bring to a boil, then

reduce the heat to medium. Cover and cook for 20 minutes, then transfer

the tempeh to a platter. Stir the parsley into the saucepan, and spoon

the sauce and veggies over the tempeh.