Tempeh alla cacciatora

Ingredients

• 400 g tempeh (Cut into cubes)
• 2 stalks celery (Finely chopped)
• 2 carrots (Finely chopped)
• 1 onion (The transcript specifies red onion; finely chopped)
• 2 cloves garlic (Minced or finely chopped)
• 50 g red wine (For deglazing)
• 3 tbsp black olives (Coarsely chopped)
• 350 g tomato passata
• 2 tbsp soy sauce (Used to season the tempeh marinade)
• 1 tbsp extra-virgin olive oil (For the tempeh marinade; the procedure also calls for a little additional oil for cooking the tempeh and soffritto)
• 2 tbsp cornstarch (Coat the marinated tempeh before frying)
• 1 tsp mixed aromatic herbs
• 250 ml vegetable broth (One ladle initially, plus more as needed during cooking; estimated because the source does not specify an amount)
• fresh parsley (Chopped, for finishing)
• salt (To taste)
• black pepper (To taste)

Steps

1. 1

   Cut the tempeh into bite-size cubes. In a bowl, toss it with the soy sauce and the listed tablespoon of olive oil. Let it rest for a few minutes so it absorbs the seasoning.

2. 2

   Coat the seasoned tempeh thoroughly in the cornstarch, shaking off excess. The coating is what helps create a crisp crust.

3. 3

   Heat a little additional olive oil in a large heavy pot or Dutch oven over medium heat. Add the coated tempeh and cook, turning regularly, until golden and crisp on all sides. Add any remaining soy-and-oil marinade to the pot and cook briefly until incorporated. Transfer the tempeh to a plate.

4. 4

   While the tempeh cooks, finely chop the celery, carrots, and onion, and mince the garlic.

5. 5

   Add a little additional olive oil to the pot if needed. Add the chopped celery, carrots, onion, garlic, and mixed herbs. Sauté over medium heat until the vegetables soften and the aromatics smell fragrant, about 5–8 minutes.

6. 6

   Pour in the red wine and deglaze the pot, scraping up any browned bits from the bottom. Let it bubble until the alcohol smell has evaporated and the wine has reduced slightly.

7. 7

   Add the coarsely chopped black olives to the softened vegetables.

8. 8

   Add the tomato passata and one ladle of vegetable broth. Season with salt and black pepper, then stir to combine.

9. 9

   Simmer the tomato sauce uncovered for about 10 minutes, stirring occasionally, until it thickens slightly and the vegetables are tender.

10. 10

    Return the crisp tempeh to the pot. Cover and cook gently for another 20 minutes, adding more vegetable broth if the sauce becomes too thick or begins to stick.

11. 11

    Taste and adjust the salt and pepper. Finish with chopped fresh parsley and serve hot, ideally with crusty bread.

Notes

The source specifies a little extra oil for cooking beyond the tablespoon used in the ingredient list, but does not give a precise amount. The broth amount is also approximate: start with one ladle and add more as needed. The transcript notes that either red or golden onion can be used.

Nutrition per serving

• main
• vegan
• vegetarian
• dairy-free
• Italian
• stew
• one-pot
• high-protein