Ingredients:
1 Yellow Onion sliced
4 Tomatoes diced
1 Tsp Vegetable base
4 c Tempeh Large Dice
3 Tsp Ground Fennel
1-2 Tsp Ground Black Pepper
1 Tsp Salt
Pinch Red Chili Flakes
3-4 c Water (enough to cover)
Instructions:
Begin by caramelizing your sliced Onion, then add the rest of your ingredients, adding the spices and water last. The water should cover the ingredients completely, but not excessively. On medium to medium high (60%) heat, cover your pot and allow to simmer and reduce down, stirring occasionally. Once the liquid has reduced to about 15-20% (it will become thick almost like gravy, almost) taste. Due to the fermented nature of Tempeh, it may be necessary to add a bit more moisture and further reduce to our desired taste. When it’s right, you will know.
This can be finished very nicely by adding in some fresh chopped Spinach or Kale (or both!) and allowing them to wilt slightly, then you can serve either as is or with some nice pasta!