Tempeh Cacciatore Recipe

Name: Tempeh Cacciatore
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ingredients; 8 ounces tempeh, cut in 4 pieces; 1 1/2 cups vegetable broth; 1/2 cup red wine; 1 tablespoon tamari; Pinch of Italian seasoning; Sauce; 2 tablespoons vegetable oil, divided; 1 yellow onion, peeled and diced into 1-inch pieces; 1 green bell pepper, seeded and diced into 1-inch pieces; 2 cloves garlic, peeled and minced; 1 cup fresh button mushrooms, sliced; 1 teaspoon Italian seasoning; 1/2 teaspoon crushed red pepper flakes; 1/2 cup reserved wine broth from simmering the tempeh; 1 1/2 cups diced tomatoes; 3 tablespoons tomato paste; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 1/4 cup Kalamata olives pitted and halved

Servings: persons

Ingredients
8 ounces tempeh, cut in 4 pieces
1 1/2 cups vegetable broth
1/2 cup red wine
1 tablespoon tamari
Pinch of Italian seasoning
Sauce
2 tablespoons vegetable oil, divided
1 yellow onion, peeled and diced into 1-inch pieces
1 green bell pepper, seeded and diced into 1-inch pieces
2 cloves garlic, peeled and minced
1 cup fresh button mushrooms, sliced
1 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper flakes
1/2 cup reserved wine broth from simmering the tempeh
1 1/2 cups diced tomatoes
3 tablespoons tomato paste
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup Kalamata olives pitted and halved

1
Preparation
2
Place tempeh, vegetable broth, red wine, tamari and a pinch of Italian seasoning in a large saucepan; bring to a boil. Reduce heat and let tempeh simmer for 15-20 minutes. Remove the tempeh and set aside. Reserve the broth.
3
In the same saucepan, heat 1 tablespoon of oil over medium-high heat. Add onions, peppers and garlic and saute for 5-10 minutes. Add mushrooms and spices and saute for a few more minutes. Add 1/2 cup of the reserved wine broth, diced tomatoes and tomato paste. Stir well. Reduce heat to a simmer.
4
While the cacciatore is cooking, heat the remaining tablespoon of oil in a skillet over medium-high heat. When oil is hot, crumble the tempeh into bite-sized chunks, add them to the skillet and saute for 5-7 minutes, stirring frequently, until nicely browned. Add tempeh to the cacciatore along with salt, pepper and olives and simmer for another 15-20 minutes.

125

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Ingredients, 8 ounces tempeh, cut in 4 pieces, 1 1/2 cups vegetable broth, 1/2 cup red wine, and more.

Yes, Tempeh Cacciatore falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tempeh Cacciatore

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions