MIGUEL'S EXTRA SPICY TEMPEH CHIPOLTE

Runner up in the Turtle Island 2008 Tempeh Recipe Contest

Ingredients

1 package Turtle Island Foods Organic Tempeh
2 lbs. Chunked mushrooms
1 medium red onion
1 bell pepper
2 cans (7 oz.) Tomato Sauce (Mexican, hot style)
1 bunch cilantro
1 can (7 oz.) Embasa Chipotle Peppers (in adobo sauce)

Preparation

Mushrooms should be chopped or sliced
Tempeh: slice (approx. 1/4") and dice (1/2" to 3/4") squares.
Red Onion: cut in half and make thin slices. Use entire onion.
Bell pepper: prepare same as onion.
Cilantro: chop
Chipotle peppers: Chop

Cooking

• Using one large deep skillet: add 2 table spoons of olive oil and the chunked mushrooms.
• Saute until moisture is all but evaporated from pan.
  
• Add 2 cans of El Pato Tomato Sauce and 1/2 can of water. Bring to a boil.
  
• Add the sliced and diced Tempeh . Cook for approx 3 minutes stirring occasionally.
  
• Add the Chipotle peppers and adobo sauce. (Depending on your taste for hot and spicy foods you may want to vary the amount of peppers you use. There are approximately 12 peppers in a 7 0z. can with sauce. I like to use all the sauce and 9 -12 peppers.)
  
• Add the bell pepper slices. Cook for approx. 3 minutes stirring occasionally.
  
• Add the onion slices. Cook for approx. 3 - 5 minutes stirring occasionally.
  
• Add the chopped cilantro. Cook for approx. 3 -5 minutes stirring occasionally.
  
• Cover pan; turn down to low heat and let simmer for 5 minutes.

Serve with:
Vegetarian refried beans.
Mexican rice (or your favorite rice).
Coleslaw (helps to calm the spicy flavor).
Warm tortillas.

Submitted by Michael Young, Grants Pass, OR