Side Pannel
Braised Tempeh Napoletano
Braised Tempeh Napoletano
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish, Vegetarian
Ingredients List
- 1/4 c Olive oil
- 6 Garlic cloves; minced
- 1 md Onion; diced
- 2 sm Zucchini; halved lengthwise
- -and thinly sliced
- 1 lg Green pepper; diced (1/2-in.
- -dice)
- 8 oz Tempeh; cut into 1/2-inch
- -cubes
- 1 1/2 c Tomatoes, peeled; chopped
- -finely, with their juice
- -(from a 16 oz. can)
- 2 tb Dry vermouth or dry redor
- -white wine
- 1/4 ts Basil
- 1/4 ts Marjoram
- 1/4 ts Oregano
- 1/4 ts Salt
- Pepper to taste
Directions
Heat the olvie oil in a large skillet over medium high heat, then add the
garlic and onion, and saute for 2 minutes, tossing frequently. A dd the
zucchni and toss for 2 more minutes. Add the greenpepper and tempeh, and
cook, tossing occasionally for 5 more minutes.
Add the tomaotes, vermouth, and all of the remaining ingredients, and stir
well. Reduce the heat to a simmer and cook slowly for about 10 minutes, or
until the suace is fragrant and thickened. Do not overcook the vegetables;
they should still retain a slight crunchiness. Serve immediately, or cover
and chill up to 24 hours, then reheat slowly until piping hot.
From the files of DEEANNE
garlic and onion, and saute for 2 minutes, tossing frequently. A dd the
zucchni and toss for 2 more minutes. Add the greenpepper and tempeh, and
cook, tossing occasionally for 5 more minutes.
Add the tomaotes, vermouth, and all of the remaining ingredients, and stir
well. Reduce the heat to a simmer and cook slowly for about 10 minutes, or
until the suace is fragrant and thickened. Do not overcook the vegetables;
they should still retain a slight crunchiness. Serve immediately, or cover
and chill up to 24 hours, then reheat slowly until piping hot.
From the files of DEEANNE
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