Kathy Pollard

This is a lovely, meaty dish that can be modified with vegetables that you have around.

If aiming for gluten-free, make sure that the tempeh does not have barley.

Ingredients:

• 1 onion
• 1 eggplant
• 1 package tempeh, cut in rectangles
• Green pepper
• Vegetables:  Carrots, yams, celery, kale, or other veggies that need eating
• 1 tsp ginger powder
• 6 T soy sauce
• 3 T maple syrup or sweetener

Instructions:

Preheat oven to 400°F. Put all veggies & tempeh in a coated roasting pan. Add the last three ingredients on top. Cover with foil. Bake for 20 minutes. Turn veggies, lower oven temp to 375°F and bake until tender (15 mins. more). Remove foil, broil for 3 minutes.

Variation: Replace ginger with basil. Add a few olives if desired.