Tempéh Cacciatore


  • 1 medium onion, slivered
  • 1/2 cup green bell pepper, chopped
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1 cup fresh mushrooms, sliced
  • 2 1/2 cups tomatoes, peeled and chopped, or
  • 1 15-ounce can whole tomatoes, chopped
  • 1 bay leaf
  • 1/2 teaspoon oregano
  • 1 teaspoon basil
  • 8 ounces tempeh, cubed
  • 2 tablespoons Bragg's Aminos
  • 1/2 cup tomato juice
  • 4 cups brown rice, cooked


  1. Sauté onion and bell pepper in 1 tablespoon olive oil over low heat until onion is translucent. Then stir in garlic and mushrooms, and cook another 5 minutes or so. Add tomatoes, juice, bay leaf, oregano and basil. Bring to a boil. Reduce heat and simmer for 10 minutes.
  2. In another small skillet or wok, sauté tempeh in remaining tablespoon of oil, stirring frequently, until it browns slightly. Transfer tempeh to sauce, add Bragg's, and simmer over low heat for atl least half an hour. Remove and discard bay leaf. Serve tempeh mixture over rice or spaghetti. Serves 4.
  3. Recipe by: Modern Manna