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Serving Ideas: Serve over polenta.

TEMPEH
16 ounces tempeh, defrosted

SAUCE
6 ounces tomato paste
1 cup no-salt-added vegetable broth
2 cups red wine
1/2 cup sucanat sugar
(or granulated sugar)
1 tablespoon dried basil
2 tablespoons dried oregano
1/2 cup chopped olives
8 garlic cloves, minced
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1/2 teaspoon sea salt
Makes 6 servings.
Slice defrosted tempeh cross-wise to create 3 inch by 1/2 inch strips. Place sliced tempeh in bottom of a
9x9 inch baking pan. Combine all sauce ingredients in a sauce pan, and heat. Once this comes to a
simmer, pour it over tempeh in baking dish.
Bake dish in a 450 degree F (230 degree C) oven (no need to preheat oven) until most of the liquid is
absorbed into the tempeh (about 45 minutes). About half way through baking, flip the tempeh in the pan
so all sides of the tempeh absorb the sauce evenly, and so both the top and the bottom have a chance to
get a little brown. Remove from oven, and gently mix the tempeh so the sauce covers more evenly.

VARIATIONS:
- Try using pressed tofu (or even drained garbanzo beans) instead of tempeh.

Per serving: 361 Calories; 12g Fat (30% calories from fat); 17g Protein; 46g Carbohydrate; 0mg Cholesterol; 565mg
Sodium
 
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