Recipe: Tempeh Portobello Pepper Steak
 
Ingredients
  • 4 packages gluten free 3 grain tempeh, cubed
  • 3 Tbs. olive oil
  • 2 onions, sliced
  • ? cup chopped celery
  • ? cup chopped carrots
  • 1 Tbs. plus 2t. minced garlic
  • 1 Tbs. plus 2t. minced ginger
  • 6 cups broccoli florets
  • 6 portobello mushrooms, sliced
  • 2 cans fire roasted tomatoes
  • 3 assorted bell peppers, sliced
  • 1 Tbs. cornstarch dissolved in 2 Tbs. water
  • ? cup red wine vinegar
  • 3 Tbs. tamari
  • ? cup of parsley, chopped
  • 1 t. red pepper flakes (optional)
  • 2 Tbs. sherry
  • 2 lbs. gluten free pasta
Instructions
  1. Cut the tempeh into quarters, then slice each quarter in half, lengthwise, to make it thinner. Then cut each piece into cubes, (about ?? x ?? pieces) . Line a baking sheet with parchment paper. Place tempeh cubes on baking sheet and toss with olive oil, 1 t. garlic, 1 t. ginger, and salt. Roast tempeh on baking sheet in oven for about 15 minutes, until golden brown.
  2. Meanwhile, bring large pot of salted water to boil. Cook gluten free pasta according to directions. Cover bottom of wok with olive oil. Saut? onion until translucent. Add carrots, celery, ginger and garlic.
  3. Then add mushrooms and cook for 5 minutes until softened.
  4. Add broccoli, and cook for 5 minutes more.
  5. Add the fire roasted tomatoes, red wine vinegar, sherry, tamari, cornstarch, and bell peppers.
  6. Add the pepper flakes, if desired. Simmer for 5 minutes, allowing the sauce to thicken.
  7. Serve with the gluten free pasta, rice, or potatoes.
Recipe by iEatGreen at https://www.ieatgreen.com/recipe-tempeh-portobello-pepper-steak/