Tempeh, Mushrooms & Peas in Tomato-Caper Sauce
While I much prefer tofu to tempeh, I just had to try the Lemon-Pepper Marinated Tempeh Strips. I sauteed the strips then combined them with marinated mushrooms and peas in a zesty tomato-caper sauce.
I served this cold at a picnic to non-vegetarians and everyone enjoyed it! It's really packed full of flavor and the peas offer a fresh contrast to the zesty ingredients. Delicious with bread, it would also be an awesome sandwich filling.
Tempeh, Mushrooms & Peas in Tomato-Caper Sauce:
1.5 TBS grapeseed oil
1 package of Lemon Pepper Tempeh
1 tsp olive oil
2 large cloves of spring garlic, thinly sliced
14 oz can fine diced tomatoes
3 kalamata olives, cut in quarters
2 tsp capers
1/3 cup frozen peas
1/3 cup marinated mushrooms (I used Trader Joe's), cut into halves or quarters
2 large leaves of basil, juilienned
pepper to taste
Heat the grapeseed oil in a skillet over high heat and saute the strips of lemon pepper tempeh on both sides until browned and crispy. Cool and cut into 1 inch pieces.
Heat a teaspoon of oil in a skillet. Add the sliced garlic and saute until brown. Add the tomatoes and cook for 4 minutes. Add the olives and capers and pepper and cook for 5-7 minutes until sauce begins to thicken. Add the peas and cook 2-3 minutes, until the peas are tender and bright green. Add the mushrooms and tempeh and cook 1-2 minutes. Remove from the heat and allow to cool. Add the julienned basil.