Tempeh with Zucchini, Peas and Tomatoes

• 2 Tbs. olive oil
• 8 oz. tempeh, crumbled (2 cups)
• 1/2 tsp. anise seeds
• 1/2 tsp. dried oregano
• 1/2 tsp. dried basil
• 2 tsp. salt
• 1 cup vegetable broth or liquid from canned tomatoes
• 6 medium cloves garlic, minced
• 1 large Spanish onion, thinly sliced
• 2 medium zucchini, halved lengthwise then thinly sliced on diagonal
• 2 cups fresh or frozen peas
• 2 cups diced fresh or canned tomatoes (if using canned, drain and reserve liquid)
• 1 1/2 cups coarsely chopped flat-leaf parsley

1. In wok, heat 1 tablespoon oil over medium heat.
2. Add tempeh and stir-fry
3. Set wok over high heat and add remaining 1 tablespoon oil.
4. Add garlic and onion and stir-fry 2 1/2 minutes.
5. Add zucchini and remaining 1 teaspoon salt and stir-fry 2 minutes.
6. Reduce heat to medium and stir in peas.
7. Cover and cook 2 minutes.
8. Uncover and add tomatoes, reserved tempeh mixture, remaining 1/2 cup broth and parsley.
9. Mix well and stir-fry 2 minutes.
10. Serve hot.

olive oil, anise seeds, oregano, basil, salt, vegetable broth, garlic, spanish onion, zucchini, peas, tomatoes, flatleaf parsley

Taken from www.vegetariantimes.com/recipe/tempeh-with-zucchini-peas-and-tomatoes/ (may not work)