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Yield: 6-8 servings

Ingredients:

1 lb. package of Tempeh or 2- 8oz. Packages

2 bell peppers, assorted colors, sliced 

2 yellow onions, sliced 

5 lg portobello mushrooms, cut into 1” pieces

1 bunch broccoli, cut into florets (4 cups)

1 teaspoon salt 

1 teaspoon freshly ground black pepper 

1 teaspoon dried oregano 

2 t. dried basil 

4 t. minced garlic 

3 tablespoons tomato paste 

1-1/2 cup Marsala wine

1 t. Tamari

2 (15-ounce) can fire-roasted diced tomatoes 

1/4 teaspoon red pepper flakes, optional 

¼ cup chopped parsley

Instructions:

1. Cut the tempeh down the middle horizontally, then lengthwise, then into 3/4” cubes.
2. Lay out onto cookie sheet, lined with parchment paper. Bake at 350° for 10 minutes, until golden brown. Turn pieces over and bake another 5 minutes till golden brown. Remove from oven and set aside.
3. In large wok or pan, sauté the onions for 5 minutes. If the onions start to stick, add 1 Tbs. water at a time, and continue cooking. Add the peppers, mushrooms, broccoli, garlic, salt, and pepper, and cook until onions are translucent and the other vegetables are soft, about 5 minutes. Add the oregano, and basil, and cook 2 more minutes.
4. Push the vegetables to the side, and add the tomato paste to the bottom of pan. Let it brown for 2 minutes to deepen the flavor, before tossing it in with the vegetables. Add the Marsala wine, fire-roasted tomatoes, and chili flakes, if using. Stir to combine, Bring to a simmer. 
5. Add the tempeh to the pan and stir to combine. Cook the sauce down and let it thicken for about 15 minutes. 
6. Right before serving, add the parsley and combine.
7. Serve with rice or other grain, to absorb the delicious sauce! (Can also be served as a sandwich)