Tempeh Creole

For the Marinade:
8 Tbsp. shoyu (soy sauce)
2 Tbsp. Creole seasoning
8 slices fresh ginger
2 1-inch pieces kombu (sea vegetable)
1/4 tsp. sea salt
2 cloves garlic, sliced
6 cups water

For the Tempeh:
2 8-oz. pkgs. tempeh
3 Tbsp. Creole seasoning
1/2 cup unbleached flour
4 Tbsp. canola oil
2 cups chopped onions
1 cup chopped bell peppers
1 cup chopped celery
2 cups peeled, seeded, and chopped tomatoes
1 Tbsp. chopped garlic
5 bay leaves
1/4 tsp. dried thyme
1/4 tsp. dried oregano
1/4 tsp. dried basil
1/2 cup dry red wine
Salt, to taste
Cayenne pepper, to taste
Freshly ground black pepper, to taste
3 Tbsp. chopped green onions
2 Tbsp. finely chopped parsley

• Combine all the ingredients for the marinade.
• Cut each pack of tempeh into 12 thin slices on a bias and simmer in the marinade for minimum of 45 minutes. Remove the tempeh and reserve the marinade liquid.
• In a mixing bowl, add the Creole seasoning and flour and mix well. Dredge the tempeh, coating completely.
• Heat a large pan and add the canola oil. When the oil is hot, brown the tempeh on both sides. Remove from the pan and set aside. (Might need to do this in two batches.)
• Add the onions, bell peppers, and celery. Cook for 5 minutes, or until the vegetables are wilted. Add the tomatoes and garlic. Cook, for about 3 more minutes.
• Add the tempeh back into the pan along with bay leaves, thyme, oregano, basil, marinade liquid, and wine. Season with salt, cayenne pepper, and black pepper. Bring the liquid to a simmer, and cook for about 1/2 hour.
• Remove the bay leaves before you serve. Garnish with green onions and parsley.

Makes 6 to 8 servings