Braised Tempeh Napoletano
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Braised Tempeh Napoletano
  Tempeh    Vegetarian    Vegan  
Last updated 6/12/2012 1:10:05 AM. Recipe ID 37221. Report a problem with this recipe.
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      Title: Braised tempeh napoletano
 Categories: Vegetarian, Vegan, Main dish
      Yield: 4 Servings
 
    1/4 c  Olive oil
      6    Garlic cloves; minced
      1 md Onion; diced
      2 sm Zucchini; halved lengthwise
           -and thinly sliced
      1 lg Green pepper; diced (1/2-in.
           -dice)
      8 oz Tempeh; cut into 1/2-inch
           -cubes
  1 1/2 c  Tomatoes, peeled; chopped
           -finely, with their juice
           -(from a 16 oz. can)
      2 tb Dry vermouth or dry redor
           -white wine
    1/4 ts Basil
    1/4 ts Marjoram
    1/4 ts Oregano
    1/4 ts Salt
           Pepper to taste
 
   Heat the olvie oil in a large skillet over medium high heat, then
  add the garlic and onion, and saute for 2 minutes, tossing
  frequently. A dd the zucchni and toss for 2 more minutes. Add the
  greenpepper and tempeh, and cook, tossing occasionally for 5 more
  minutes.
  
   Add the tomaotes, vermouth, and all of the remaining ingredients,
  and stir well. Reduce the heat to a simmer and cook slowly for about
  10 minutes, or until the suace is fragrant and thickened. Do not
  overcook the vegetables; they should still retain a slight
  crunchiness. Serve immediately, or cover and chill up to 24 hours,
  then reheat slowly until piping hot.
  
   From the files of DEEANNE
  




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Recipe ID 37221 (Apr 03, 2005)

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