Tempeh Stew Niçoise

• 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 nicoise olives, pitted
• 2 tablespoons finely chopped fresh parsley
• 3 cups hot cooked rice

1. Preheat oven to 375u0b0.
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 375u0b0 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.

lemon juice, sugar, ground red pepper, salt, cooking spray, onion, thyme, rosemary, garlic, white wine, salt, orange rind strip, niueoise olives, fresh parsley, rice

Taken from www.myrecipes.com/recipe/tempeh-stew-nioise (may not work)