Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tb Vegetable oil
3/4 lb Tempeh, thawed, crumbled
1 Onion, chopped
1/2 Sweet green pepper
2 Garlic cloves, minced
28 oz Canned tomatoes, undrained
19 oz Canned kidney beans, drain
5 1/2 oz Tomato paste
1/4 c Cider vinegar
1/4 c Molasses
1 tb Soy sauce
1 tb Dijon mustard
2 ts Chili powder
1 t Dried basil
1 t Dried oregano
1/2 ts Salt
1/4 ts 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. |
