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 |
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Preparation / Directions:
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.
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