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Yield
4 servings (serving size: 1 cup)
Randy Mayor

How to Make It

Step 1

Preheat oven to 500°.

Step 2

Combine oil and tempeh in a baking pan coated with cooking spray, tossing to coat tempeh. Bake at 500° for 10 minutes or until tempeh is browned on the edges, stirring once.

Step 3

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion; sauté 3 minutes or until browned. Stir in salt, crushed red pepper, and garlic; sauté 30 seconds. Add broth; bring to a boil. Stir in tempeh, squash, zucchini, and mushrooms; simmer 5 minutes. Stir in tomatoes and bell pepper; simmer 5 minutes. Remove from heat; stir in basil, parsley, and juice.

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