This is my fav Tempeh recipe. I also steam it for about 10 minutes before using:
Tempeh and Red Bean Jambalaya w/Chipotle chiles
2 dried chipotles, soaked in boiling water, taken off the heat and covered for about an hour
2 T olive oil
One 8 ounce pkg tempeh, poached and cut into 1/2 inch diced pieces
1 large onion, chopped
1 large green bell pepper, seeded and chopped
2 garlic cloves, minced
1 and 1/2 cups cooked or one 15 ounce can dark red kidney beans, rinsed and drained
1 28 ounce can crushed tomatoes
1 cup water (or veggie stock)
1 tsp file` powder
1 tsp dried thyme, crumbled
salt
cayenne
1. Drain chiles, chop, and set aside
2. Heat 1 T olive oil in a large skillet over medium heat. Add the tempeh and cook, stirring occasionally, until browned on all sides, about 5 min. Set asdie
3. Heat remaining 1 T olive oil in large saucepan over medium heat. Add onion and bell pepper, cover and cook, stirring occasionally, until tender, about 10 min. Stir in the garlic and cook for 1 min. Add the beans, tomatoes, water, file powder, thyme, and salt and cayenne to taste. Stir in the tempeh and chiles and simmer until the liquid cooks down and the flavors have blended, about 30 min.
I have also subbed pinto and anasazi beans for the kidney beans...
..Carole
