Recipe: Tempeh Cacciatore

TEMPEH CACCIATORE

"Inspired by the popular Italian chicken dish, this "hunter's-style" tempeh stew, made with tomatoes, white wine, and fresh herbs, is best served over a sturdy Italian pasta such as pappardelle or fettuccine."

12 ounces tempeh
2 tablespoons olive oil, divided use
1/2 cup dry white wine
1 medium-size yellow onion, chopped
1 medium-size carrot, thinly sliced
1 celery stalk, chopped
1 medium-size red bell pepper, seeded and chopped
1 large garlic clove, chopped
2 tablespoons tomato paste, blended with 1 cup hot water
1 (14.5 ounce) can diced tomatoes, with their juices
1 teaspoon minced fresh oregano leaves or 1/2 teaspoon dried
2 bay leaves
Salt and freshly ground black pepper

Place the tempeh in a medium-size saucepan with water to cover and bring to a boil. Reduce the heat to low and simmer for 10 minutes. Drain the tempeh and pat dry. Cut into 1-inch pieces.

Heat 1 tablespoon of the oil in a medium-size skillet over medium heat. Add the tempeh and cook, stirring occasionally, until golden brown, about 5 minutes. Remove from the skillet with a slotted spoon and drain on paper towels.

Deglaze the pan with the wine, stirring to scrape up any browned bits on the bottom. Simmer until the wine reduces by half, then remove the skillet from the heat and set aside.

Heat the remaining 1 tablespoon oil in a large saucepan over medium heat. Add the onion, carrot, celery, bell pepper, and garlic, then stir in the diluted tomato paste, cover, and cook until the vegetables soften, about 10 minutes.

Stir in the diced tomatoes, oregano, and bay leaves, season to taste with salt and pepper, and simmer, uncovered, for 20 minutes to blend the flavors.

Add the tempeh and reduced wine and simmer for 15 minutes longer to blend the flavors. Add more water if the cacciatore seems dry. Remove and discard the bay leaves before serving.

Makes 4 servings
Source: The Vegetarian Meat and Potatoes Cookbook by Robin Robertson