Tempeh Etouffee

Name: Tempeh Etouffee
Ingredients: 2 tablespoons olive oil; 12 ounces tempeh, cut into 1-inch pieces; 1 medium-size yellow onion, chopped; 1 celery rib, chopped; 1 small green bell pepper, seeded and chopped; 2 garlic cloves, minced; One 28-ounce can diced tomatoes, with their juices; 1 teaspoon Tabasco sauce, or to taste; 1 teaspoon salt; 1 1/2 cups water; 1 1/2 teaspoons minced fresh thyme leaves or 3/4 teaspoon dried; 1/2 teaspoon minced fresh marjoram leaves or 1/4 teaspoon dried; 1 tablespoon chopped fresh parsley leaves

13 ingredients

12 steps

Ingredients

2 tablespoons olive oil
12 ounces tempeh, cut into 1-inch pieces
1 medium-size yellow onion, chopped
1 celery rib, chopped
1 small green bell pepper, seeded and chopped
2 garlic cloves, minced
One 28-ounce can diced tomatoes, with their juices
1 teaspoon Tabasco sauce, or to taste
1 teaspoon salt
1 1/2 cups water
1 1/2 teaspoons minced fresh thyme leaves or 3/4 teaspoon dried
1/2 teaspoon minced fresh marjoram leaves or 1/4 teaspoon dried
1 tablespoon chopped fresh parsley leaves

Directions

1

Heat 1 tablespoon of the oil in a large skillet over medium heat.
2

Add the tempeh and brown on all sides, 7 to 10 minutes.
3

Transfer to a plate and set aside.
4

Reheat the same skillet with the remaining 1 tablespoon oil.
5

Add the onion, celery, bell pepper, and garlic; cover, and cook until softened, about 5 minutes.
6

Transfer the vegetable mixture to a 4-quart slow cooker.
7

Stir in the tomatoes, Tabasco, salt, and water.
8

Add the dried thyme and marjoram, if using.
9

Cover and cook on Low for 6 to 8 hours.
10

During the final half-hour of cooking, add the browned tempeh and the fresh thyme and marjoram, if using.
11

Stir gently to combine.
12

Serve hot sprinkled with the parsley.