Ginger Vegetable Tempeh Bake

• 1 Package of Tempeh cut into cubes
• 1 small Onion, chopped
• 1 Red Bell Pepper, chopped
• 3 Cloves of Garlic, minced
• 3 Small Carrots, sliced diagnally
• 1 Small Zucchini, diced
• 1 Tomato, chopped
• 1/4 to ½ inch of Ginger root, peeled and minced or mashed
• 3 Tbsp Apple Cider Vinegar
• 2-3 Tbsp Tamari or Bragg's Amino Acids

1. Saute onion, pepper, garlic and ginger in a little water or olive oil
2. Add carrots and saute for about 3 minutes
3. Add zucchini and saute another 2 minutes (add water as needed to continue saute)
4. Add cubed tempeh and tamari or Braggs and saute for about 5 minutes
5. Add tomato and apple cider vinegar and saute for a couple more minutes
6. Pour all into a glass casserole dish, cover and bake at 350 Farenheit for 20-30 minutes
7. Keep in mind that as with any dish, you can choose to add more or different vegetables!

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