8 oz Tempeh
2 tb Soy-sauce, tamari
2 tb Water
1/4 ts Garlic powder
1/4 ts Onion powder
1 tb Soy or sesame oil
6 tb Olive oil
1/2 ts Oregano
1 ts Mustard powder, (or seed)
1 ts Cumin
1 tb Chili powder
1    Green pepper; chopped
1    Onion; chopped
1 ts Salt
1/4 ts Black pepper
2 tb Soy sauce, tamari
1    Tomato, fresh; chopped
28 oz Canned Tomatoes, peeled
-and chopped + juice
15 oz Canned Kidney beans
-plus juice & water to make
- 1 cup liquid

Marinate Tempeh with next 5 ingredients for one hour (turning after 30
minutes) Grate Tempeh and set aside with marinade. Heat next 5 ingredients
in a large saucepan. Add green pepper, onion and Tempeh ( with marinade)
and saute. Combine all ingredients, bring to boil and simmer 30 minutes.
Serve hot and top with grated cheddar cheese. TEMPEH (TEM-pay) is an
Indonsian cholesterol-free staple. It is made from tender cooked, cultured
organic soybeans. Tempeh can be fried, broiled, baked or steamed. Use
Tempeh in your favorite recipes as a meat substitute or serve on pizza, on
sandwiches, or in sauces. Makes a great addition to any salad.