Vegetarian chili with tempeh

Yield: 8 Servings

Measure Ingredient
8 ounces Tempeh
2 tablespoons Soy sauce
3 tablespoons Water
5 teaspoons Minced garlic
1½ cup Chopped onion
3 tablespoons Vegetable broth
1 cup Chopped carrots
3 cups Chopped fresh tomatoes
½ pounds Chopped kale
½ Lemon; juice of
1 teaspoon Ground cumin
1 teaspoon Basil
1 teaspoon Chili powder; or more
3 tablespoons Tomato paste
38 ounces Kidney beans; canned
1 cup Chopped green bell pepper
1 cup Bulgur; soaked

From: PatH <phannema@...>

Date: Thu, 4 Jul 1996 10:26:47 -0700 (PDT) Recipe By: Prevention Mag July 1996:79 In a small bowl, marinate tempeh with the soy sauce, water and 1 teaspoon of garlic for 1 hour, turning after 30 minutes. Remove tempeh and coarsely grate, then add back to marinade. Set aside.

In a large kettle at medium-high heat, "saute" onions and rest of garlic in vegetable broth. Add carrots, tomatoes, kale, lemon juice, spices and tomato paste. When vegetables are almost done cooking (about 20 minutes), add drained and rinsed kidney beans, tempeh, green peppers and soaked bulgur; continue cooking until tender.

NOTES : Anti-cancer recipe emphasizing fiber, vitamins A and C, folate and potassium. It combines tempeh's texture with such flavors as kale, carrots and bulgur, along with the traditional kidney beans and tomatoes, cumin and onions. Tempeh is sold in 8 and 16 ounce containers - so this recipe will serve 8 or 16 people.

MC-Recipe Digest V1 #139

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .

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