Oven Baked Tempeh - cooking recipe

Ingredients

1 1/2 teaspoons olive oil
1/8 teaspoon crushed red pepper flakes
1 leek, sliced
1/3 cup shallots, chopped
1/2 cup red bell pepper, chopped
4 cloves garlic, minced
2 cups baby carrots, halved
1 cup diced zucchini
1 (8 ounce) package seasoned tempeh
1/2 cup dry sherry
1 tomato, chopped
1 tablespoon tamari

Preparation

Preheat oven to 350 degrees F (175 degrees C).
Place oil and crushed red pepper in a stovetop-safe and oven proof 2 quart casserole dish. Saute over medium heat for 1 minute. Add leek, shallot, red bell pepper and garlic. Saute for 3 minutes. Add the carrots and zucchini. Saute, stirring frequently for 5 minutes. Add the tempeh and saute for 5 more minutes. Add the sherry, tomato and tamari. Saute for an additional 5 minutes.
Cover casserole dish and bake in at 350 degrees F (175 degrees C) for 30 minutes.