Tempeh Cacchitore

12 ounces cubed tempeh (fermented soy bean product)
2 tablespoons olive oil
2 tablespoons tamari (sheat free soy sauce)
1/2 cup dry white wine
1 medium-size yellow onion, chopped
1 medium-size carrot, thinly sliced
1 zucchini, chopped
1 medium-size red bell pepper, seeded and chopped
1 large garlic clove, chopped
2 tablespoons tomato paste, blended with 1 cup hot water
One 14.5-ounce can diced tomatoes, with their juices
1 teaspoon minced fresh oregano leaves or 1/2 teaspoon dried
2 bay leaves
Salt and freshly ground black pepper

This recipe is a little bit more involved than most that I like to prepare. It begins by marinating the cubed tempeh in white wine, tamari, garlic, and spices with enough water to cover for at least 4 hours. Drain the tempeh, reserve the marinade for later in the recipe. Sauté the tempeh in avocado oil and and when golden brown remove from the cast iron skillet, about 10 minutes with diligent flipping on high heat.

Then add onion, carrot, pepper, and zucchini to the skillet and saute until onions are soft. Next stir in the diced tomatoes. Mix the tomato paste and some of the marinade mixture until you have a thick sauce the consistency of honey. Pour the tomato paste mixture in and keep on medium high heat until the sauce bubbles. Then reduce the heat to a simmer for 20 minutes to blend the flavors. Season with salt and pepper during this time. Remember to remove and discard the bay leaves before serving.

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