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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Baking the tempeh in the juice mixture helps it hold its shape in this hearty stew. Ingredients:
3 tablespoons fresh lemon juice |
1 teaspoon sugar |
1 teaspoon ground red pepper |
1 teaspoon sea salt |
1 pound tempeh, cut into 1-inch cubes |
cooking spray |
4 cups chopped onion |
2 teaspoons chopped fresh thyme |
1 teaspoon chopped fresh rosemary |
4 garlic cloves, thinly sliced |
1/2 cup dry white wine |
2 (14.5-ounce) cans no-salt-added diced tomatoes, undrained |
1 (3-inch) orange rind strip |
1/2 cup niçoise olives, pitted |
2 tablespoons finely chopped fresh parsley |
3 cups hot cooked rice |
Directions:
1. Preheat oven to 375°.
2. Combine first 4 ingredients in a medium bowl. Add tempeh; toss gently. Arrange tempeh mixture in a single layer in a 11 x 7-inch baking dish. Bake at 375° for 30 minutes.
3. Heat a Dutch oven coated with cooking spray over medium heat. Add onion; cook 7 minutes or until tender, stirring frequently. Add thyme, rosemary, and garlic; cook 1 minute, stirring constantly. Add wine; bring to a boil. Stir in tomatoes and rind; cover, reduce heat, and simmer 15 minutes. Stir in tempeh and olives; cook 5 minutes. Discard rind. Sprinkle with parsley; serve over rice.
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