Italian Herb, Tomato and Tempeh Stew

Cook/Prep Time: ~30 minutes

Yield: Makes ~ 4 servings

 

Ingredients:

1 medium         onion, chopped

3 cloves            garlic, minced

1 package         tempeh, cut into 1/2" cubes and sliced horizontally

1 24 oz. can      diced tomatoes

2 teaspoons      dried thyme (or 2 tablespoons fresh)

2 teaspoons      dried rosemary (or 2 tablespoons fresh)

2 teaspoons      dried oregano (or 2 tablespoons fresh)

2 teaspoons      dried basil (or 2 tablespoons fresh)

2 teaspoons      ground cumin

4 large              cremini mushrooms, sliced (or 6 medium)

Directions:

Place all ingredients except mushrooms in a medium-large saucepan over medium heat for about 10 minutes, stirring occasionally.  Add the mushrooms and simmer an additional 15 minutes.  Serve alone or over brown rice or quinoa.  

Copyright 2011, K. McCauley, Original recipe