Braised Tempeh Napoletano
| Yield: | 4 Servings |
| Categories: | Vegan, Vegetarian, Main Dishes |
| 1/4 | c | Olive oil |
| 6 | Garlic cloves; minced | |
| 1 | md | Onion; diced |
| 2 | sm | Zucchini; halved lengthwise and thinly sliced |
| 1 | lg | Green pepper; diced (1/2-in. dice) |
| 8 | oz | Tempeh; cut into 1/2-inch cubes |
| 1 1/2 | c | Tomatoes, peeled; chopped finely, with their juice (from a 16 oz. can) |
| 2 | tb | Dry vermouth or dry redor white wine |
| 1/4 | ts | Basil |
| 1/4 | ts | Marjoram |
| 1/4 | ts | Oregano |
| 1/4 | ts | Salt |
| Pepper to taste |
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