Oven Baked Tempeh

Total 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.

Vegan: Yes
Vegetarian: Yes