Title: Braised Tempeh Napoletano
Categories: Vegetarian, Vegan, Main dish
Yield: 4 Servings

1/4 c Olive oil
6 Garlic cloves; minced
1 md Onion; diced
2 sm Zucchini; halved lengthwise
-and thinly sliced
1 lg Green pepper; diced (1/2-in.
-dice)
8 oz Tempeh; cut into 1/2-inch
-cubes
1 1/2 c Tomatoes, peeled; chopped
-finely, with their juice
-(from a 16 oz. can)
2 tb Dry vermouth or dry redor
-white wine
1/4 ts Basil
1/4 ts Marjoram
1/4 ts Oregano
1/4 ts Salt
Pepper to taste

Heat the olvie oil in a large skillet over medium high heat, then add the
garlic and onion, and saute for 2 minutes, tossing frequently. A dd the
zucchni and toss for 2 more minutes. Add the greenpepper and tempeh, and
cook, tossing occasionally for 5 more minutes.

Add the tomaotes, vermouth, and all of the remaining ingredients, and stir
well. Reduce the heat to a simmer and cook slowly for about 10 minutes, or
until the suace is fragrant and thickened. Do not overcook the vegetables;
they should still retain a slight crunchiness. Serve immediately, or cover
and chill up to 24 hours, then reheat slowly until piping hot.

From the files of DEEANNE

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini