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Perfectly browned tempeh cooked in a luscious tomato red wine sauce. With delicious veggies and topped with olives and capers
Ingredients [ For 4 to 6 people ] [ Preparation time : 08 minute – Cooking time : 20 minutes ]
- 16 oz. Tempeh, cut into triangles
- 3 Tbsp. Olive oil
- 6 Cloves Garlic, chopped
- 1/2 C. Onion, chopped
- 1 Carrot, chopped
- 10 oz. Mushrooms, chopped
- 1 Tbsp. Tomato paste
- 1/3 C. Red wine, vegan
- 28 oz. Can Crushed Tomatoes
- 1/2 Tsp. Thyme, dried
- 1 Tsp. Oregano, dried
- 1 Tsp. Basil, dried
- 1/2 Tsp. Red pepper flakes
- 1/2 C, Kalamata Olives
- 3 Tbsp. Capers
- Salt and Pepper to taste
In a large cast iron skillet or on stick skillet, heat the olive oil on high. Add the tempeh to the skillet and sprinkle with salt and pepper. Reduce heat as needed. Brown the tempeh on one side for about 1-2 minutes until nice and brown. Flip over each piece, adding a bit more olive oil if needed and brown the other side for 1-2 minutes or until completely brown. Remove from the pan and set aside.
Now in the skillet, add a bit more olive oil if needed, then the garlic, onion, carrots, and mushrooms. Saute on medium high heat for about 4-5 minutes, stirring frequently until the onions start to become translucent and the carrots and mushrooms cook a bit. Season with a bit of salt and pepper.
Now stir in the tomato paste, then add the red wine and crushed tomatoes. Now add the seasonings. Stir to combine, bring to a simmer, then reduce heat to low and simmer for about 10 minutes, stirring every minute or so. Taste and adjust seasonings, adding salt and pepper if needed. Keep in mind it will become saltier after adding the olives and capers.
Now add the olives and capers. Stir, then add the tempeh back in. Cover with the sauce and simmer for about 5 minutes or so. Remove from heat and serve immediately. Top with fresh basil and serve with pasta or polenta.