Oven Baked Tempeh

[Guest guest]

1 1/2 teaspoons olive oil

1/8 teaspoon crushed red pepper flakes

1 leek, sliced

1/3 cup shallots, chopped

1/2 cup red bell pepper, chopped

4 cloves garlic, minced

2 cups baby carrots, halved

1 cup diced zucchini

1 (8 ounce) package seasoned tempeh

1/2 cup dry sherry

1 tomato, chopped

1 tablespoon tamari

 

Directions

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

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.

3 Cover casserole dish and bake in at 350 degrees F (175 degrees C)

for 30 minutes.