My cousin Amy has been a vegetarian for as long as I can remember. When we were kids she was always served something intriguing at family Easter and Christmas celebrations instead of ham or turkey. This recipe is both vegan and gluten free.
Look for tempeh that is certified organic and non-GMO. Tempeh is a fermented soybean product, an excellent source of protein, and much easier to digest than tofu.
2 Tbsp (30 mL) coconut oil
1 onion, chopped
2 garlic cloves, chopped
1 jalapeno pepper, chopped
1 – 9 oz (250 g) package organic tempeh
1 small sweet red pepper, chopped
4 celery stalks, chopped
1 cup (250 mL) chopped carrots
4 tomatoes, coarsely chopped, or 1 – 28 oz (796 mL) can unsalted diced tomatoes
1 – 15 oz (425 g) can kidney beans, drained and rinsed
1 – 15 oz (425 g) can garbanzo beans (chickpeas), drained and rinsed
2 Tbsp (30 mL) hot chili flakes
1 tsp (5 mL) turmeric
1 tsp (5 mL) ground cumin
In large pot, melt coconut oil over medium heat. Add onion, garlic, and jalapeno; cook, stirring frequently, for 5 minutes. Crumble three-quarters of the tempeh into pot. Cook, stirring frequently, for 5 minutes. Add red pepper, celery, and carrots; cook, stirring frequently, for 5 minutes. Add more coconut oil if necessary. Add tomatoes with their juice, kidney beans, garbanzo beans, chili flakes, turmeric, and cumin. Increase heat and bring to a gentle boil, then reduce heat and simmer, stirring occasionally, for at least 30 minutes. Season with sea salt and pepper. Serve topped with remaining crumbled tempeh.