Recipes

Cut block of tempeh in half then each half in half again. Slice tempeh quarters on the diagonal into one-inch pieces and set aside. Saute onions until golden brown and caramelized, then add mushrooms and cook until mushrooms are deep in color. Now remove onions and mushrooms from pan and set aside. Add garlic to pan and saute your tempeh over medium-high heat until crispy brown. Add 1/2 cup marsala (or red) wine and simmer to reduce liquid until half. If necessary, adjust sauce by adding an additional 1/4 cup wine. Once liquid has reduced, add salt, pepper, crushed red pepper, and fresh oregano. Stir to combine, then add back the previously cooked mushrooms and onions. Cook for another 4-6 minutes to combine flavors, then serve hot.

Note: Marsala wine is suggested for this dish, but you can always substitute any good, dry red wine. Never be afraid to experiment and substitute! Sometimes the best recipes result from experimentation.