Yield: 6 Servings
|1 tablespoon||Vegetable oil|
|¾ pounds||Tempeh, thawed, crumbled|
|½||Sweet green pepper|
|2||Garlic cloves, minced|
|28 ounces||Canned tomatoes, undrained|
|19 ounces||Canned kidney beans, drain|
|5½ ounce||Tomato paste|
|¼ cup||Cider vinegar|
|1 tablespoon||Soy sauce|
|1 tablespoon||Dijon mustard|
|2 teaspoons||Chili powder|
|1 teaspoon||Dried basil|
|1 teaspoon||Dried oregano|
Tempeh: of Indonesian origin, is fermented soybean patty made from split, hulled and cooked soybeans. The soybeans are inoculated with a starter and fermented for 24 hours to produce an extra firm tofu with a chewy quality similar to meat. Tempeh is sold frozen in health food stores.
In large saucepan, heat oil over medium heat; cook tempeh with ½ cup water, stirring, for 5 minutes or until browned. Add onion, green pepper and garlic; cook, covered and stirring occasionally, for 5 minutes or until onions are softened.
Chop tomatoes; add to mixture along with beans, tomato paste, vinegar, molasses, soy sauce, mustard, chili powder, basil, oregano, salt and pepper. Bring to boil; reduce heat and simmer for 15 minutes.
Per serving: about 312 calories, 19 g Protein, 8 g fat, 47 g carbohydrate very high source fibre, excellent source iron.
Source: Canadian Living magazine Aug 95 Presented in article by Jan Main: Health & Well-Fare: Savour The Soy" [-=PAM=-] PA_Meadows@...