Steps:
- 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 sauté for 5-10 minutes. Add mushrooms and spices and sauté for a few more minutes. Add ½ 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 sauté 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.
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