1 block tempeh (approx. 350 grs/12 oz)
3 cups vegetable stock
2 tbsp olive oil
1 1/2 cups potatoes, peeled and small diced
1/2 cup red onion, diced
3 to 4 garlic cloves, minced
1/2 cup bell peppers, medium diced
1 tsp chili powder or paprika
2 tbsp tamari
1/2 tsp sea salt
freshly ground black pepper, to taste
2 tbsp fresh parsley, chopped
In a sauce pan, add the tempeh and vegetable stock to cover. Simmer for approximately 10 to 15 minutes. Remove the tempeh, let cool, dice and set aside. This procedure helps to remove the bitter flavors from the tempeh.
To prepare the stir-fry, bring a large fry pan to medium–high heat and add 1 1/2 tbsp of the oil. Add the potatoes and cook for 10 to 15 minutes, tossing frequently until slightly browned.
Next, add the onions and the diced tempeh, along with the remaining oil.
Cook for another 3 minutes. Add the bell peppers, garlic, chili powder, tamari, sea salt and pepper and cook an additional 3 minutes.
Remove from heat, add in the chopped parsley and serve.
Recipe c/o Rouxbe Cooking School
© 2016 Beantown Kitchen- Reprint only by permission of the author