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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