Category: Vegetarian Dishes

Serves: 6

Ingredients

• 8 ounces tempeh, cut into 1″ squares
• 1 cup vegetable stock
• 1 Tablespoon Bragg’s Liquid Aminos or soy sauce (gluten free if needed)
• 2 Tablespoons canola oil
• 1 (15-oz.) can pineapple tidbits, drained, reserving liquid
• 1 green pepper, cut into 1″ squares
• 1 onion, cut into half moons
• 1 cup boiling water
• 2 Tablespoons agave nectar
• 2 Tablespoons Bragg’s Liquid Aminos
• 2 Tablespoons arrowroot
• 1/4 cup cider vinegar

Directions

1. In a medium saucepan, add tempeh, vegetable stock and Bragg’s. Cook for 10 minutes. Drain tempeh, reserving liquid for sauce. Add pineapple liquid to sauce.
2. Heat oil in a skillet and saute tempeh until lightly browned.
3. Boil water in a medium pot; add green peppers and onion. Bring to a boil again, and drain. Put liquid from tempeh and pinapple juice into a measuring cup and add enough water to make 2 cups.
4. Stir in agave nectar, Bragg’s, arrowroot and cider vinegar. Cook sauce until thickened and bubbly, then combine with peppers, onion, pineapple and tempeh. Serve over hot rice or other whole grain.

Nutrition Facts

Calories 205, Fat 8g, Cholestrol trace amounts, Sodium 619 mg, Carbohydrates 43g, Fiber 2g, Protein 10g