Monday, August 30, 2010

Tempeh Cacciatori

An all-vegan cacciatore recipe made with tempeh instead of meat and simmered with plenty of herbs and spices for flavor. No need to forego your favorite Italian foods when you are vegetarian or vegan, just use tempeh instead, as in this cacciatore recipe.
1 pound fried tempeh
1 tsp sesame oil
1 large onion, diced
3 cloves garlic, minced
3 tbsp tomato pesto
3/4 cup vegetable broth
1/2 cup sliced fresh mushrooms
2 tablespoons white miso
1 tsp dried parsley
1 bay leaf
1/2 tsp natural sea salt
1/2 tsp ground allspice
1/4 tsp dried rosemary
1/4 tsp dried basil
1/4 tsp ginger
Cut the fried tempeh into 2 inch squares. Heat the oil in a large skillet over medium heat. Sautee the onion and garlic for two minutes. Add the tomato pesto, broth, mushrooms, herbs salt and spices and stir thoroughly blended.
Bring the sauce to a boil, reduce the heat, and simmer, covered, for 20 minutes, stirring often.
Add the tempeh squares and the miso and continue to simmer until the tempeh is heated through.
Serve the cacciatore with whole wheat pasta or brown rice.
Cacciatore means "hunter" so this is a vegetarian hunter recipe  ideal for warm summers, as it is rather Yin. I give it a Yin -4 on my Yin Yang food scale. If you do not want to use tomatoes, you can replace them by pureed pumpkin.

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