Tempeh Cacciatore



Recipe Information

Total Time: 

45 minutes, 30 minutes active



This Mediterranean-inspired vegetarian stew is delicious with whole wheat spaghetti, linguini or polenta.


  • 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


  • 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. 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.
  2. 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 ½ cup of the reserved wine broth, diced tomatoes and tomato paste. Stir well. Reduce heat to a simmer.
  3. 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.

Nutritional Information

175 calories, 3 g. fat, 0 mg. cholesterol, 566 mg. sodium, 16 g. carbohydrate, 3 g. fiber, 10 g. protein