Oven Baked TempehTotal servings: 6
|250 g tempeh, sliced in 2 cm cubes|
|2 tsp olive oil|
|1 leek, sliced|
|1 small onion, chopped|
|1 cup red bell pepper, chopped|
|4 cloves garlic, minced|
|2 cups small carrots, halved|
|1 cup diced zucchini|
|1/2 cup sherry|
|1 tomato, chopped|
|2 Tbs tamari|
Saute leek, shallot, red bell pepper and garlic for 3 minutes in the olive oil. Add the carrots and zucchini. Saute, stirring frequently for 5 minutes. Add the tempeh and saute for 5 more minutes. Finally add the sherry, tomato and tamari and saute for an additional 5 minutes.
Transfer to an oven proof casserole, cover and bake at 350 degrees F (175 degrees C) for 30 minutes.