Oven Baked Tempeh

Tempeh is fabulous, but when it 's mated with lots of yummy vegetables, dry sherry, tamari, olive oil, garlic and crushed red pepper, it 's sublime. Makes a dandy casserole that serves six.

• Preparation Time: 40 mins
• Cooking Time: 30 mins
• Total Time: 1 hr 10 mins
• Calories: 118 Calories

Ingredients

• 1 ½ teaspoons olive oil
• ½ cup red bell pepper, chopped
• 4 cloves garlic, minced
• 1 tomato, chopped
• 1 cup diced zucchini
• ⅛ teaspoon crushed red pepper flakes
• 1 leek, sliced
• ½ cup dry sherry
• ⅓ cup shallots, chopped
• 2 cups baby carrots, halved
• 1 (8 ounce) package seasoned tempeh
• 1 tablespoon tamari

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Place oil and crushed red pepper in a stovetop-safe and oven proof 2 quart casserole dish. Saute over medium heat for 1 minute. Add leek, shallot, red bell pepper and garlic. Saute for 3 minutes. Add the carrots and zucchini. Saute, stirring frequently for 5 minutes. Add the tempeh and saute for 5 more minutes. Add the sherry, tomato and tamari. Saute for an additional 5 minutes.

Step 3

Cover casserole dish and bake in at 350 degrees F (175 degrees C) for 30 minutes.