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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 12 |
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A nice vegetarian skillet meal. If you can't find vegetarian worchestershire sauce, Bragg's Amino Acids or Soy Sauce can be used. Ingredients:
1/2 cup olive oil |
1/2 cup onion, chopped |
2 cups mushrooms, chopped |
1 lb tempeh |
1 (16 ounce) can stewed tomatoes |
3 1/2 cups water |
1 (12 ounce) can tomato paste |
2/3 cup worcestershire sauce (vegetarian) |
1 1/2 cups green peppers, chopped |
Directions:
1. Heat olive oil in a 4 quart pan. Fry tempeh until light brown. Add onion and cook until translucent. Add mushtrooms and cook until wilted.
2. Add remaining ingredients. Bring to a boil, then reduce heat and simmer for 45 to 60 minutes.
3. Serve over whole wheat buns.
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