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
Preheat the oven to 350˚F. Toss the tempeh in the tamari and oil. Place the tempeh on a sheet pan and bake 15-20 minutes, or until golden brown but not crisp. Sauté the onions, garlic, peppers, and chili powder in 2 tablespoons oil. Add the baked tempeh, catsup, mustard, liquid smoke, and a splash of water if needed. Simmer 10 minutes more. Season with salt and pepper. Serve on a toasted kaiser bun or hamburger bun. Note: Tofu can be used in place of the tempeh. For an even heartier texture, add a little chopped seitan.
NOTE: Dice your ingredients small. If prepared too chunky the end result ends up looking like stew on a bun: not fun.