Vegan Tempeh and Peppers Recipe

5-Step Tempeh & Peppers

Any other Italians reading this? I’m sure you are very familiar with a household favorite: Sausage & Peppers. My Momma would make it white, red, however. We grew up eating that! When my Mom went vegan 6 years ago, she substituted the sausage for tempeh. From then on, I have been absolutely crazy about this dish. It is such a quick meal, and it’ll warm you up on a chilly fall afternoon.

If you are wondering what the heck tempeh is, no worries! In a word, tempeh is heavenly. Okay, but jokes aside… it is a food made from soybeans. It’s often used as a meat replacement, and has a nutty flavor to it. It is a great source of protein, too! I promise you will enjoy it.

The Recipe

You will need:

  • 3 peppers of your choice, sliced (I prefer red and green!)
  • 1 large onion, sliced
  • 2 cloves garlic, crushed and minced
  • Olive oil
  • 1 6-oz can tomato paste
  • Water
  • Dash chili powder, garlic powder, salt, and pepper

Step 1: Veggie Prep

I prefer sliced, not diced, but either way is fine!

Step 2: Sauté Veggies & Tempeh

Add a bit of oil to a pan over medium heat, add veggies and crumbled tempeh. Allow to sit for about 5-10 minutes, stirring occasionally.

Step 3: Add Tomato Paste

Add the whole can of paste and start to mix, making sure to coat your ingredients. Then, fill up the 6-oz can with water 4 times. This will make it look soupy, but I promise it will thicken as it cooks!

Step 4: Cover & Simmer

I let it sit for about 20-30 minutes over low heat. Your house will begin to smell amazing – you’re welcome.

Step 5: Serve!

There are so many ways to serve this dish! You can serve by itself, over brown rice, over pasta, or even between bread! That is what Joe prefers (see below!) Me? I always prefer couscous. It’s my favorite!

Really simple, guys. I hope you enjoy it! xx Bianca

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