Tempeh with Hot and Sweet Peppers Recipe

Tempeh is a firm protein and mineral rich fermented soy cake. Prized by vegetarians and omnivores for its low fat content and nutty flavor, it makes a great star to some of our favorite dishes. Here, we have paired tempeh with a white wine sauce prepared with garlic, peppers and Italian seasoning. We believe this dish is best enjoyed with sauteed greens.

Ingredients

• One 8 ounce (227 grams)

  package tempeh

• 4 tablespoons

  extra virgin olive oil

• 2 small

  hot red peppers, chopped with seeds and ribs

• 1

  red bell pepper, cut into thin strips

• 1

  green bell pepper, cut into thin strips

• 4

  cloves finely grated garlic

• 1/2 cup

  dry white wine

• 1/2 cup

  vegetable stock

• 2 teaspoons

  Italian seasoning

• 1 tablespoon

  cornstarch

• 1 tablespoon

  cold water

• 1 tablespoon

  lemon juice

• Salt, to taste

• Pepper, to taste

Directions

Fill large saucepot with just enough water to reach the bottom of a steamer basket. Bring water to a boil.

Meanwhile, carefully slice block of tempeh in half lengthwise, then into one inch diagonal triangles. Place tempeh in steamer basket and stem for twenty minutes to remove bitterness.

Heat two tablespoons olive oil over medium high heat in a large frying pan. Place slices of tempeh in pan with tongs and cook for about five minutes on each side or until lightly browned. Remove tempeh from pan, place on plate to cool and set aside.

Heat remaining two tablespoons of olive in same frying pan over medium high heat. Saute bell peppers, hot peppers and garlic for five minutes, turning frequently.

Add wine to pan and allow to reduce for one minute. Scrape bits of peppers and garlic from bottom of pan and add vegetable stock. Add tempeh back to pan with Italian seasoning. In a small bowl, whisk cornstarch and water together. Slowly drizzle mixture into pan, mixing with spatula until evenly incorporated with wine sauce. Allow to cook until somewhat thick and bubbling, carefully turning tempeh to evenly coat in sauce.

Remove from heat and add lemon juice. Season with salt and pepper, to taste.