Tempeh Etouffee Recipe
Ingredients
| Multigrain | 12 Ounce, cubed | |
| Chopped tomatoes | 2 Cup (16 tbs), canned | |
| Prepared mustard | 1/4 Teaspoon | |
| Cayenne pepper | 2 Teaspoon | |
| Green onions | 1 Bunch (100gm), chopped | |
| Green bell pepper | 1 To taste, chopped | |
| Yellow onion | 1 , chopped | |
| Garlic | 2 Clove (5gm), minced | |
| Water | 3/4 Cup (16 tbs) | |
| Thyme | 2 Teaspoon | |
| Basil | 1 Tablespoon | |
| Parsley | 2 Tablespoon | |
| Soy sauce | 2 Tablespoon | |
| Lemon juice | 2 Tablespoon | |
| Flour | 2 Tablespoon |
Directions
Place everything, except the flour, in a pot; bring to a boil.
Stir in the flour.
Simmer 1/2 hour.
Stir in the flour.
Simmer 1/2 hour.
Chef
