Tempeh Cacciatore

• Ingredients
• 8 ounces tempeh, cut in 4 pieces
• 1 1/2 cups vegetable broth
• 1/2 cup red wine
• 1 tablespoon tamari
• Pinch of Italian seasoning
• Sauce
• 2 tablespoons vegetable oil, divided
• 1 yellow onion, peeled and diced into 1-inch pieces
• 1 green bell pepper, seeded and diced into 1-inch pieces
• 2 cloves garlic, peeled and minced
• 1 cup fresh button mushrooms, sliced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup reserved wine broth from simmering the tempeh
• 1 1/2 cups diced tomatoes
• 3 tablespoons tomato paste
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup Kalamata olives pitted and halved

1. Preparation
2. Place tempeh, vegetable broth, red wine, tamari and a pinch of Italian seasoning in a large saucepan; bring to a boil. Reduce heat and let tempeh simmer for 15-20 minutes. Remove the tempeh and set aside. Reserve the broth.
3. In the same saucepan, heat 1 tablespoon of oil over medium-high heat. Add onions, peppers and garlic and saute for 5-10 minutes. Add mushrooms and spices and saute for a few more minutes. Add 1/2 cup of the reserved wine broth, diced tomatoes and tomato paste. Stir well. Reduce heat to a simmer.
4. While the cacciatore is cooking, heat the remaining tablespoon of oil in a skillet over medium-high heat. When oil is hot, crumble the tempeh into bite-sized chunks, add them to the skillet and saute for 5-7 minutes, stirring frequently, until nicely browned. Add tempeh to the cacciatore along with salt, pepper and olives and simmer for another 15-20 minutes.

ingredients, vegetable broth, red wine, tamari, italian seasoning, sauce, vegetable oil, yellow onion, green bell pepper, garlic, fresh button mushrooms, italian seasoning, red pepper, reserved wine broth from simmering, tomatoes, tomato paste, salt, ground black pepper, olives

Taken from www.epicurious.com/recipes/member/views/tempeh-cacciatore-52280201 (may not work)