Braised tempeh napoletano
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Olive oil |
| 6 | Garlic cloves; minced | |
| 1 | medium | Onion; diced |
| 2 | smalls | Zucchini; halved lengthwise and thinly sliced |
| 1 | large | Green pepper; diced (1/2-in. dice) |
| 8 | ounces | Tempeh; cut into 1/2-inch cubes |
| 1½ | cup | Tomatoes, peeled; chopped finely, with their juice (from a 16 oz. can) |
| 2 | tablespoons | Dry vermouth or dry redor white wine |
| ¼ | teaspoon | Basil |
| ¼ | teaspoon | Marjoram |
| ¼ | teaspoon | Oregano |
| ¼ | teaspoon | Salt |
| Pepper to taste | ||
Directions
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