Day 256 Tempeh Hash

Tempeh Hash

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.

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Day 245 Tempeh and Creamy Polenta

Tempeh and Creamy Polenta

1 Cup Dry Polenta
2 Cups Veggie Stock
1 Cup Soy Milk
1 Cup Onions, chopped
3 Cloves Garlic, minced
1/2 Cup Fresh Basil, chopped
5 Ounces Tempeh, chopped
Salt and Pepper to taste

Ingredients

1.  In a sauce pan, add veggie stock and soy milk, and bring to a boil.

2.  Gradually add the polenta, stirring constantly with a whisk.

3.  Reduce heat to medium and cook till thickened. Add the remaining ingredients and simmer 10 more minutes.

Goes well with salad.

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