Title: Tempeh chili
 Categories: Main dish, Vegetarian
      Yield: 4 Servings
 
      8 oz Tempeh
      2 tb Soy-sauce, tamari
      2 tb Water
    1/4 ts Garlic powder
    1/4 ts Onion powder
      1 tb Soy or sesame oil
      6 tb Olive oil
    1/2 ts Oregano
      1 ts Mustard powder, (or seed)
      1 ts Cumin
      1 tb Chili powder
      1    Green pepper; chopped
      1    Onion; chopped
      1 ts Salt
    1/4 ts Black pepper
      2 tb Soy sauce, tamari
      1    Tomato, fresh; chopped
     28 oz Canned Tomatoes, peeled
           -and chopped + juice
     15 oz Canned Kidney beans
           -plus juice & water to make
           - 1 cup liquid
 
  Marinate Tempeh with next 5 ingredients for one hour (turning after 30
  minutes) Grate Tempeh and set aside with marinade. Heat next 5
  ingredients in a large saucepan. Add green pepper, onion and Tempeh (
  with marinade) and saute. Combine all ingredients, bring to boil and
  simmer 30 minutes. Serve hot and top with grated cheddar cheese.
  TEMPEH (TEM-pay) is an Indonsian cholesterol-free staple. It is made
  from tender cooked, cultured organic soybeans. Tempeh can be fried,
  broiled, baked or steamed. Use Tempeh in your favorite recipes as a
  meat substitute or serve on pizza, on sandwiches, or in sauces. Makes
  a great addition to any salad.