Tempeh Etouffee Recipe
- 2 tablespoons olive oil
- 12 ounces tempeh, cut into 1-inch pieces
- 1 medium-size yellow onion, chopped
- 1 celery rib, chopped
- 1 small green bell pepper, seeded and chopped
- 2 garlic cloves, minced
- One 28-ounce can diced tomatoes, with their juices
- 1 teaspoon Tabasco sauce, or to taste
- 1 teaspoon salt
- 1½ cups water
- 1½ teaspoons minced fresh thyme leaves or ¾ teaspoon dried
- ½ teaspoon minced fresh marjoram leaves or ¼ teaspoon dried
- 1 tablespoon chopped fresh parsley leaves
- Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the tempeh and brown on all sides, 7 to 10 minutes. Transfer to a plate and set aside.
- Reheat the same skillet with the remaining 1 tablespoon oil. Add the onion, celery, bell pepper, and garlic; cover, and cook until softened, about 5 minutes.
- Transfer the vegetable mixture to a 4-quart slow cooker. Stir in the tomatoes, Tabasco, salt, and water. Add the dried thyme and marjoram, if using. Cover and cook on Low for 6 to 8 hours.
- During the final half-hour of cooking, add the browned tempeh and the fresh thyme and marjoram, if using. Stir gently to combine. Serve hot sprinkled with the parsley.
