Indian Apricot Tempeh

Indian Apricot Tempeh

Inspired by on-line recipe

1            package Tempeh, slice in half (thickness) and then into triangles

1            red pepper, sliced

1            green pepper, sliced

1            red onion, sliced

              oil for sautéing

2            teaspoons garam masala

1            teaspoon garlic powder

              salt and pepper to taste

1            cup apricot preserves

1/4         cup white vinegar

1            cup vegetable  broth

1            teaspoon corn starch or arrowroot

Cut Tempeh into thin triangles and set aside.

Combine apricot preserves, white vinegar, garam masala, garlic powder and salt and pepper in a medium sized bowl.  Mix well then add Tempeh and coat all pieces.

In sauté pan, cook onion and peppers until soft.

In a large sauté pan, add a bit of oil and cook Tempeh on both sides until browned.  Add vegetable broth to remaining liquid along with thickener (corn starch).  Add pieces of Tempeh to top of vegetables, scrape remaining remnants from Tempeh pan to sauce.

Add sauce to veggie/tempeh pan and cook until heated through a sauce thickens a bit. 

Serve over rice or quinoa – I made mashed potatoes and had on the side, the sauce and potatoes went really well together.