| Title: | Sweet and Sour Tempeh |
| Category: | Main Dishes - Clean (Only natural/organic ingredients), Vegetarian |
| From: | Neal Barnard |
| Ingredients: |
2 t olive oil
8 oz. tempeh- cut into cubes
1 c grated carrots
1 red bell pepper sliced into strips
1 green bell pepper sliced into strips
1/2 t crushed garlic
2 c canned pineapple chunks packed in juice
1/4 c apple cider vinegar
1/4 c water
1 T sweetener of your choice
2 T low-sodium tamari
1 T cornstarch
1 t ground ginger
2 scallions thinly sliced- optional
|
| Directions: | Heat oil in a large skillet. When hot add tempeh and cook 15 to 20 minutes, stirring almost constantly until browned all over. Add carrots, peppers and garlic, and saute with the tempeh until peppers are tender. Drain pineapple, but reserve 1/2 cup of the juice. Combine reserved juice and remaining ingredients except the pineapple chunks and scallion in a small bowl or measuring cup. Whisk together until well combined. Pour over tempeh and vegetables, then add pineapple chunks. Cook, stirring constantly, until sauce is just thickened, about 2 minutes. Serve hot, garnished with scallions if desired. |
| Makes: | 4 servings |