Rice with Tempeh and Peppers
2 tablespoons olive oil
2 cloves garlic (more if you like garlic), minced
1/2 medium onion, finely chopped
1 large bell pepper, medium chopped
1 package tempeh (8 oz), crumbled
1 jar tomato sauce (24 oz)
3 cups cooked rice (brown or white)
salt and pepper to taste
vegan parmesan cheese (optional)
Heat olive oil in a large skillet over medium low heat.
Saute garlic for 1-2 minutes, then add onion, raise heat to medium, and saute for 2 more minutes.
Add pepper, continue sauteing for a few more minutes (until it is just beginning to cook).
Stir in tempeh, then stir in tomato sauce. Cover and let simmer for 10 minutes. This will seam the tempeh and allow the flavors to mingle.
Uncover and stir in rice.
Season with salt and pepper to taste. When serving sprinkle with parmesan cheese if desired.
Leftovers keep well in a sealed container in the fridge for a few days.