Vegetarian Stir-Bake With Peppers And Mushrooms Recipe

About this recipe

This hearty vegetarian dish combines sautéed green peppers, onions, and mushrooms with a savory soy-based marinade. Perfect for dinner, it’s a satisfying solution for those seeking a flavorful, plant-based meal.

Ingredients

• 900 G Kikkoman Naturally Brewed Dark Soy Sauce
• 750 ml Catch Clear Lemon N Lime Flavoured Water
• 250 g Organic Certified Green Capsicum (Donne Menasinakaayi)
• 200 g Peeled Sambhar Onion By Urban Harvest
• 125 g White Shimeji Mushroom (Anabe)
• 2 Kg Jasmine Gold Thai Rice
• 200 g Hello Tempayy Simply Natural Tempeh Crumbles
• 100 ml Oleev Olivana Natural Olive Oil (Bottle)

Instructions

1. 1. Cut the tempeh into one-inch cubes and set aside.
2. 2. In a bowl, mix 1 cup of soy sauce and 1/2 cup of water. Add the tempeh cubes to the marinade and let them soak for two hours in the refrigerator.
3. 3. Heat 1/2 cup of olive oil in a skillet over medium heat. Add 1 lb of sliced green peppers, 1/2 lb of sliced onions, and 1/2 lb of sliced mushrooms. Sauté until the vegetables are tender, about 8-10 minutes.
4. 4. In a larger skillet or Dutch oven, combine the marinated tempeh and the sautéed vegetables. Cover and simmer on low heat for about 20-25 minutes, stirring occasionally, until the flavors meld together.
5. 5. Serve the tofu and vegetable mixture over steamed rice for a complete and satisfying meal.