This was tasty and smooth (none of the high acid heavy seasoning that gets me sometimes). It's also easy to mix up so here's where I got the idea and below is what I did.
Ingredients
- 8 oz tempeh, grated
- 1 onion, chopped
- 1 celery stalk, chopped
- pickled jalapenos + marinated red pepper, chopped (or 1 chopped bell pepper)
- 4 cloves garlic, minced
- 1 pint jar passata (they used 3/4 cup tomato sauce + 1 cup water)
- quart jar black beans (they used 1 can each black & kidney and drained and rinsed but i didn't because I'd cooked them myself)
- 1 tsp cumin
- 1/2 tsp salt
- 1/2 tsp chili powder
Heat about 2 Tbsp oil and add the tempeh and cook until lightly browned, about 5 minutes.
Add onion, celery, pepper and cook another 5-10 minutes. Add garlic, cook another few minutes
Add tomato sauce + water combination, beans, spices. Bring back to a simmer, and simmer for about 30 minutes.
It's great topped with sour cream, green onions, cheese, etc. and served with cornbread
