1 Block Tempeh, crumbled
2 Pounds Potatoes, sliced or diced
2 Cups Veggie Stock
1 Red Onion, diced
4 Cloves Garlic, minced
1 Red Bell Pepper, cubed
1 Tablespoon Chili Powder
2 Tablespoons Soy Sauce
Salt and Pepper to taste
2 Tablespoons Parsley, chopped
1. Place the tempeh, potatoes and stock in a large skillet. Heat until potatoes are soft.
2. Add onion, garlic, pepper, chili powder, soy sauce, salt and pepper. Heat until onions are translucent.
3. Remove from heat and mix in parsley. Serve.
Good for breakfast.
Soundtrack Nirvana - In Utero - 20th Anniversary