 |
Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 6 |
|
This dish tastes like baked chicken and vegetables. So great that I tricked my uncle that it was REALLY meat! Ingredients:
1 1/2 teaspoons olive oil |
1/8 teaspoon crushed red pepper flakes |
1 leek, sliced |
1/3 cup shallots, chopped |
1/2 cup red bell pepper, chopped |
4 cloves garlic, minced |
2 cups baby carrots, halved |
1 cup diced zucchini |
1 (8 ounce) package seasoned tempeh |
1/2 cup dry sherry |
1 tomato, chopped |
1 tablespoon tamari |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place oil and crushed red pepper in a stovetop-safe and oven proof 2 quart casserole dish. Saute over medium heat for 1 minute. Add leek, shallot, red bell pepper and garlic. Saute for 3 minutes. Add the carrots and zucchini. Saute, stirring frequently for 5 minutes. Add the tempeh and saute for 5 more minutes. Add the sherry, tomato and tamari. Saute for an additional 5 minutes.
3. Cover casserole dish and bake in at 350 degrees F (175 degrees C) for 30 minutes.
|
|