This recipe was taken from Jeanette Parsons Egan's "Soy! Soy! Soy!", Fisher Books, 1999. It makes 3 servings, only 20% fat EACH. Serve over baked potato.
One 8-oz. pkg. 5-grain tempeh, thawed if frozen One 8-oz. can tomato sauce 1/2 cup ketchup 2 tablespoons light brown sugar 1 cup finely chopped onion 1 cup finely chopped celery 1/2 cup chopped green bell pepper 1 garlic clove, minced 1 teaspoon dry mustard 1 teaspoon dried thyme dash of hot pepper sauce or to taste (optional) water, if needed
Crumble tempeh into a medium saucepan. Add remaining ingredients and bring to a boil. Reduce heat, cover, and simmer over low heat 20 minutes or until vegetables and tempeh are tender. Add water if mixture becomes too thick.