Tempeh Cacciatore
Vegan cacciatore is what's for dinner! It comes together quickly, so it's great for weeknight dinner, but it's fancy enough for weekends, dinner parties, and even holidays. Made with tempeh, mushrooms, onions, peppers, and tomato sauce, it'll keep everyone at the table coming back for more.
Ingredients
- 2 8-ounce packages tempeh
- ¾ cup vegetable stock divided
- 1 teaspoon sea salt divided
- 1 teaspoon black pepper divided
- 1 teaspoons neutral flavored oil
- ½ onion diced (about half a cup)
- 2 cloves garlic minced
- red bell pepper diced
- green bell pepper
- 2 cups sliced mushrooms
- 28-ounce can crushed tomatoes
- ½ cup red wine
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoons dried rosemary
- ½ cup loosely packed fresh basil chopped
- 8 ounces pasta cooked according to package instructions, for serving, optional
Instructions
- Slice the tempeh in half so you have two square-ish pieces. Then carefully slice each of those squares in half through the thinnest side, kind of like slicing a roll or bagel.
- Heat a large pan over medium high heat and add a tablespoon stock, along with the tempeh slices. Sprinkle the slices with about ¼ teaspoon each of salt and pepper.
- As the tempeh cooks, it will absorb the stock. You can continue to add more stock to the pan to keep it from sticking, a few tablespoons at a time, using up to ¼ cup, if you like.
- When the tempeh beings to brown, flip the slices and sprinkle the other side with another ¼ teaspoon each of salt and pepper. The tempeh will be ready when it’s golden brown and a little crispy on both sides. It will take about 5 minutes per side.
- Remove the tempeh from the pan and set aside.
- Add the vegetable oil to the same pan along with the onion. Cook until the onion begins to brown, about five minutes. Add the garlic, peppers, and mushrooms to the pan and continue to cook until they’re tender, about 5-10 minutes.
- Add the crushed tomatoes, remaining ½ cup stock, wine, oregano, thyme, rosemary and remaining salt and pepper to the pan. Turn down the heat and allow the mixture to simmer for about 10 minutes, stirring occasionally, or until the liquid has begun to reduce
- Return the tempeh to the pan, and simmer for another 10-15 minutes, until the tempeh is heated throughout.
- Garnish with the fresh basil and serve hot with pasta, if desired.