Braised Tempeh Napoletano Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Olive oil,
6: Garlic cloves, minced
1 medium: Onion, diced
2 small: Zucchini, halved lengthwise and thinly sliced
1 large: Green pepper, diced (1/2-in. dice)
8 ounce: Tempeh, cut into 1/2-inch cubes
1 1/2 cup: Tomatoes, peeled, chopped finely, with their juice (from a 16 oz. can)
2 tbsp: Dry vermouth or dry redor white wine,
1/4 tsp: Basil,
1/4 tsp: Marjoram,
1/4 tsp: Oregano,
1/4 tsp: 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
Source from luhu.jp
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
Source from luhu.jp