Another recipe from Chef Jo Kaucher’s collected wisdom in “The Chicago Diner Cookbook.” This is a perpetual favorite for my kids. Once you read the recipe you’ll see why.
- 1 lb. tempeh, diced
- 2 tbsp. tamari
- 3 tbsp. vegetable oil
- 1.5 lb. onions, diced
- 1 lb. green bell peppers, diced
- 2 cloves garlic, minced
- 1 tbsp. chili powder (I use 2 tbsp)
- 2 tbsp. oil
- 1.25 c catsup
- .25 tbsp. prepared yellow mustard (I use 1 tbsp.)
- 1 tsp. liquid smoke
- .5 c water
- salt & pepper to taste
NOTE: Dice your ingredients small. If prepared too chunky the end result ends up looking like stew on a bun: not fun.