Tempeh Etouffee Recipe

MethodBoilMain IngredientVegetable

12-oz pkg (360 g) Soy, Multi-Grain or Italiano Tempeh, cubed

2 cups (480 ml) chopped tomatoes, with juice or 16 oz (480 g) canned stewed tomatoes

1/4 tsp (1 ml) dry mustard or 1 tsp (5 ml) prepared mustard

2 tsp (10 ml) Tabasco or 1 tsp (5 ml) cayenne pepper

1 bunch green onions, chopped

1 green bell pepper, chopped

1 yellow onion, chopped

2 cloves garlic, minced

1/2-3/4 cup (120-180 ml) water

2 tsp (10 ml) thyme

1 tbs (15 ml) dry basil

2 tbs (30 ml) dry parsley

2 tbs (30 ml) soy sauce

2 tbs (30 ml) lemon juice

2 tbs (30 ml) flour

Place everything, except the flour, in a pot; bring to a boil.
Stir in the flour.
Simmer 1/2 hour.

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