- 16oz tempeh
- 1 medium onion (diced)
- 3-4 celery stalks (chopped)
- 1 green pepper (chopped)
- 15oz can tomato soup
- 15oz can diced tomatoes
- 6oz can tomato paste
- 2-3 bay leaves
- 5-8 cloves
- 1/2c olive oil
- 1.5c water
This recipe is super easy and can last for several meals. It's easiest to make this one in a dutch oven but you could also use a crock pot if you have one. This is a good thing to make after lunch. Then it will be ready for dinner.
Use a good tomato soup. Something chunky works best. The plain Campbells tomato soup is not the right idea. The soup is where most of your seasoning comes from.
- Heat the olive oil on medium and add in the tempeh, celery, onion and green pepper. Stir it up and cook until the tempeh starts to brown a bit.
- Add the soup, tomatoes, tomato paste, water, cloves and bay leaves. Give it a good stir and reduce the heat to a simmer. Cook for 4 hours.
- Remove the bay leaves before serving.
|This recipe was last updated: 04-23-2010|