Yield: 4 servings
|2 tablespoons||Soy-sauce, tamari|
|¼ teaspoon||Garlic powder|
|¼ teaspoon||Onion powder|
|1 tablespoon||Soy or sesame oil|
|6 tablespoons||Olive oil|
|1 teaspoon||Mustard powder, (or seed)|
|1 tablespoon||Chili powder|
|1||Green pepper; chopped|
|¼ teaspoon||Black pepper|
|2 tablespoons||Soy sauce, tamari|
|1||Tomato, fresh; chopped|
|28 ounces||Canned Tomatoes, peeled and chopped + juice|
|15 ounces||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.