Tempeh Cacciatore
Ingredients
- Ingredients ⓘ
- 8 ounces tempeh, cut in 4 pieces
- 1 1/2 cups vegetable broth
- 1/2 cup red wine ⓘ
- 1 tablespoon tamari ⓘ
- Pinch of Italian seasoning ⓘ
- Sauce ⓘ
- 2 tablespoons vegetable oil, divided ⓘ
- 1 yellow onion, peeled and diced into 1-inch pieces ⓘ
- 1 green bell pepper, seeded and diced into 1-inch pieces
- 2 cloves garlic, peeled and minced ⓘ
- 1 cup fresh button mushrooms, sliced ⓘ
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes ⓘ
- 1/2 cup reserved wine broth from simmering the tempeh ⓘ
- 1 1/2 cups diced tomatoes ⓘ
- 3 tablespoons tomato paste ⓘ
- 1/2 teaspoon salt ⓘ
Instructions
- Preparation
- Place tempeh, vegetable broth, red wine, tamari and a pinch of Italian seasoning in a large saucepan; bring to a boil. Reduce heat and let tempeh simmer for 15-20 minutes. Remove the tempeh and set aside. Reserve the broth.
- In the same saucepan, heat 1 tablespoon of oil over medium-high heat. Add onions, peppers and garlic and saute for 5-10 minutes. Add mushrooms and spices and saute for a few more minutes. Add 1/2 cup of the reserved wine broth, diced tomatoes and tomato paste. Stir well. Reduce heat to a simmer.
- While the cacciatore is cooking, heat the remaining tablespoon of oil in a skillet over medium-high heat. When oil is hot, crumble the tempeh into bite-sized chunks, add them to the skillet and saute for 5-7 minutes, stirring frequently, until nicely browned. Add tempeh to the cacciatore along with salt, pepper and olives and simmer for another 15-20 minutes.
Nutrition & Diet Analysis (per serving)
522
kcal
26% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).