Tempeh’s sturdy, chewy texture makes it well suited to slow cooking.
- 2 teaspoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 can (28 ounces) tomatoes, chopped with their juice
- 1 tablespoon balsamic vinegar
- 1 tablespoon molasses
- 1 tablespoon light brown sugar
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 8 ounces tempeh, cut into ½-inch chunks
- ¾ pound sweet potatoes, peeled and cut into 1-inch chunks
- In a nonstick Dutch oven, heat the oil over medium heat. Add the onion and garlic, and cook, stirring frequently, until the onion is soft, about 7 minutes.
- Add the tomatoes and their juice, the vinegar, molasses, brown sugar, ginger, and salt, and bring to a boil.
- Add the tempeh, reduce to a simmer, cover, and cook for 20 minutes.
- Add the sweet potatoes, cover, and cook until tender, about 20 minutes.
Nutrition per serving: 280 calories, 9g total fat (2g saturated), 7g dietary fiber, 40g carbohydrate, 14g protein, 600mg sodium.
A good source of: beta carotene, potassium, riboflavin, vitamin B6, vitamin C.
Also see Cooking with Soy Foods: 12 Recipe Ideas.