Tempeh is fabulous, but when it 's mated with lots of yummy vegetables, dry sherry, tamari, olive oil, garlic and crushed red pepper, it 's sublime. Makes a dandy casserole that serves six.
INGREDIENTS (for 6 servings):
- 1 1/2 teaspoons olive oil
- 1/8 teaspoon crushed red pepper flakes
- 1 leek, sliced
- 1/3 cup shallots, chopped
- 1/2 cup red bell pepper, chopped
- 4 cloves garlic, minced
- 2 cups baby carrots, halved
- 1 cup diced zucchini
- 1 (8 ounce) package seasoned tempeh
- 1/2 cup dry sherry
- 1 tomato, chopped
- 1 tablespoon tamari
PREPARATION:
Preheat oven to 350 degrees F (175 degrees C).
Place oil and crushed red pepper in a stovetop-safe and oven proof 2 quart casserole dish. Saute over medium heat for 1 minute. Add leek, shallot, red bell pepper and garlic. Saute for 3 minutes. Add the carrots and zucchini. Saute, stirring frequently for 5 minutes. Add the tempeh and saute for 5 more minutes. Add the sherry, tomato and tamari. Saute for an additional 5 minutes.
Cover casserole dish and bake in at 350 degrees F (175 degrees C) for 30 minutes.