Ingredients
- 1 T olive oil
- 2 8 oz packages of tempeh, poached and cut into 1/2″ wide by 1/2″ thick strips
- 2 c sauerkraut, drained
- 1 14.5 oz can diced tomatoes, drained
- 1 t light brown sugar
- salt and freshly ground pepper
- 1 T minced fresh parsley leaves
Directions
Heat the olive oil in a large saucepan over medium heat. Add the tempeh and cook until browned all over, 5-6 minutes.Gently stir in the sauerkraut, tomatoes, brown sugar, and salt and pepper to taste. Reduce the heat to low and simmer, stirring occasionally, until the flavors blench and the tomatoes are saucy, about 15 minutes.
Sprinkle with the parsley and serve hot.