Vegan Tempeh Cacciatore is a hearty and tasty dish that is based on an old Italian recipe. It has bell peppers, aromatic herbs, and tempeh that is cooked in a rich tomato sauce. You can make this vegan version of a traditional favorite for a filling and healthy meal.
Ingredients: 1 block tempeh, cubed. 2 tablespoons olive oil. 1 onion, diced. 3 cloves garlic, minced. 1 red bell pepper, sliced. 1 green bell pepper, sliced. 1 can 14 oz crushed tomatoes. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1/2 teaspoon dried thyme. Salt and pepper to taste. 1/4 cup chopped fresh parsley, for garnish.
Instructions: Warm up a big pan with olive oil over medium-low heat. Add the minced garlic and diced onion and saut until the onion turns clear. Put the cubed tempeh in the pan and cook it until all sides are lightly browned. Crushed tomatoes, oregano, basil, thyme, salt, and pepper should all be added now. Turn down the heat, cover, and let it simmer for 15 to 20 minutes, stirring every now and then. Take the sauce off the heat once it has thickened and the flavors have mixed. Serve hot with fresh parsley chopped on top. Have fun with your vegan ragu cacciatore!
Prep Time: 15 minutes
Cook Time: 25 minutes
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