Tempeh Cacciatore

Tempeh Cacciatore

Cacciatore translates to “hunter”, but the only thing you will need to hunt for is tempeh in your local supermarket! This rich tomato based stew tastes even better the next day so feel free to make it the day before.

INGREDIENTS

• 400g tempeh cut into ½ cm slices, the 3cm squares 

• 150 ml wine

• 800g tinned chopped tomatoes

• 1 tbsp tomato paste

• ½ tsp chilli flakes

• Handful of pitted black olives (around 15) chopped in half

• Basil to finish

• 1 tbsp olive oil

• 1 onion finely chopped

• 6 garlic cloves - finely chopped

• Leaves of a handful of thyme - finely chopped

• 1 bay leaf

• 1 carrot finely diced

• 2 peppers finely diced

• 300g mushrooms cut into bite size pieces. 

METHOD

1. In a large saucepan over a medium heat add the olive oil, followed by the chopped onion and a big pinch of salt. Cook until soft, then add the garlic and thyme. Cook for about one minute, adding splashes of water if the pan becomes dry.

2. Add the carrot, peppers and mushroom. Cook for about 5-10 minutes when all the vegetables should have softened.

3. Add the tempeh, followed by the wine and allow it to cook off some of the alcohol for a minute or two. Add the tinned tomatoes, tomato paste, chilli flakes and a big pinch of salt to the pan, stir well and cover. Reduce the heat to low/medium and cook gently for around 30 minutes when the stew has tickended and the sauce has become a dark red.

4. When cooked add the olives and basil. Stir and taste to season. Serve with mashed potatoes, rice, bread, pasta or polenta.