(yields one large skillet)

4 cakes tempeh
2-3 Tbsp. sesame oil
1 tsp. tamari
1-2 cloves garlic
4 Tbsp. fresh ginger minced
1 Tbsp. garlic, minced
tamari, for marinating
1 onion, sliced in half-moons
10 button mushrooms, sliced
1/2 green bell pepper, sliced
1 red bell pepper, sliced in strips
3 1/2 cups water
3 Tbsp. liquid bouillion
3 Tbsp. molasses
1 Tbsp. garlic powder
1 Tbsp. onion powder
1 tsp. ginger powder
3 1/2 Tbsp. arrowroot powder
3 1/2 Tbsp. miso (dark)
nutritional yeast, sprinkle

1. Steam tempeh (in a steamer basket) until warm all the way through and let cool.
2. In a blender, blend oil, tamari, garlic cloves, one tablespoon ginger and just enough water to cover the blades. It will blend into a thick, creamy marinade.
3. Cut tempeh into large, bite-sized cubes and marinate in blended mixture along with extra tamari. Stir to coat.
4. In a large saucepan, saute remaining fresh ginger and garlic in sesame or other oil. Add onion, mushrooms and peppers and cook until softened, about seven minutes.
5. In a blender, blend 3 1/2 cups of water with bouillion, molasses, garlic powder, onion powder, ginger powder, arrowroot and miso. Pour this mixture into pot with the vegetables. Allow to thicken, stirring continuously. Do not boil.
6. In a large, oiled cast-iron skillet, fry tempeh chunks with a sprinkle of nutritional yeast. When they have browned a bit, add the thickened sauce to the skillet and bake for an hour at 350 degrees, allowing the sauce to saturate the tempeh. (If using a regular skillet to fry tempeh, transfer to a casserole dish before baking.) Serve over brown rice or quinoa.


Recipe from Incredibly Delicious: Recipes for a New Paradigm by Gentle World