Ingredients:
3 Tbsp Spectrum canola oil
11⁄2 lbs Artie’s organic tempeh
1/3 cup Organicville ketchup
1/3 cup Cold Mountain yellow miso
1/4 cup Red Star nutritional yeast
2 Tbsp Eden soy milk, unsweetened
3/4 cup Vital Wheat gluten flour
1 tsp Spectrum toasted sesame oil
1 cup yellow onion, chopped
1/2 cup celery, chopped
1/2 cup carrots, chopped
2 tsp garlic, minced
1/2, 14 oz can Muir Glen, organic diced tomato
1 Tbsp oregano
1 Tbsp rosemary
2 tsp thyme
2 tsp sea salt
1 tsp pepper

Preheat the oven to 375 degrees. Lightly coat a heavy rimmedbaking sheet with 1 tsp of canola oil.

Shred tempeh with a food processor and set aside.

In a large bowl, stir ketchup, miso, nutritional yeast, and soy milk until blended.

Stir the in the tempeh until coated, then sprinkle with flour.

Transfer mixture to the prepared baking sheet. Cover with foil and bake about 15 minutes, stirring occasionally to ensure even heating, until heated through.

SERVES 6