Ingredients:
1 |
tablespoons |
Vegetable oil |
3/4 |
pound |
Tempeh, thawed, crumbled |
1 |
medium |
Onion, chopped |
1/2 |
medium |
Sweet green pepper |
2 |
cloves |
Garlic , minced |
28 |
ounces |
Canned tomatoes, undrained |
19 |
ounces |
Canned kidney beans, drain |
5 1/2 |
ounces |
Tomato paste |
1/4 |
Cup |
Cider vinegar |
1/4 |
Cup |
Molasses |
1 |
tablespoons |
Soy sauce |
1 |
tablespoons |
Dijon mustard |
2 |
teaspoon |
Chili powder |
1 |
teaspoon |
Dried basil |
1 |
teaspoon |
Dried oregano |
1/2 |
teaspoon |
Salt |
1/4 |
teaspoon |
Pepper |
|
Preparation:
Tempeh: of Indonesian origin, is fermented soybean patty made from split,
hulled and cooked soybeans. The soybeans are inoculated with a starter and
fermented for 24 hours to produce an extra firm tofu with a chewy quality
similar to meat. Tempeh is sold frozen in health food stores.
In large saucepan, heat oil over medium heat; cook tempeh with 1/2 cup
water, stirring, for 5 minutes or until browned. Add onion, green pepper
and garlic; cook, covered and stirring occasionally, for 5 minutes or until
onions are softened.
Chop tomatoes; add to mixture along with beans, tomato paste, vinegar,
molasses, soy sauce, mustard, chili powder, basil, oregano, salt and
pepper. Bring to boil; reduce heat and simmer for 15 minutes.
very high source fibre, excellent source iron. |