Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Vegetable oil
3/4 lb Tempeh, thawed, crumbled
1 Onion, chopped
1/2 Sweet green pepper
2 Garlic cloves, minced
28 oz Canned tomatoes, undrained
19 oz Canned kidney beans, drain
5 1/2 oz Tomato paste
1/4 c Cider vinegar
1/4 c Molasses
1 tb Soy sauce
1 tb Dijon mustard
2 ts Chili powder
1 ts Dried basil
1 ts Dried oregano
1/2 ts Salt
1/4 ts Pepper

Tempeh: of Indonesian origin, is fermented soybean patty made from
split, hulled and cooked soybeans. The soybeans are inoculated with a
starter and fermented for 24 hours to produce an extra firm tofu with
a chewy quality similar to meat. Tempeh is sold frozen in health food
stores.

In large saucepan, heat oil over medium heat; cook tempeh with 1/2 cup
water, stirring, for 5 minutes or until browned. Add onion, green
pepper and garlic; cook, covered and stirring occasionally, for 5
minutes or until onions are softened.

Chop tomatoes; add to mixture along with beans, tomato paste, vinegar,
molasses, soy sauce, mustard, chili powder, basil, oregano, salt and
pepper. Bring to boil; reduce heat and simmer for 15 minutes.

Per serving: about 312 calories, 19 g Protein, 8 g fat, 47 g
carbohydrate very high source fibre, excellent source iron.

Source: Canadian Living magazine Aug 95 Presented in article by Jan
Main: Health Well-Fare: Savour The Soy"

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