1. In a large pot, heat the oil over medium heat. Add the onions and peppers and sauté about 5 minutes, until tender. Add the crumbled tempeh and continue to sauté, stirring often until the tempeh is a deep golden brown.
2. Next add the seasonings and continue cooking for another 5 to 7 minutes. Add a little water if the mixture becomes too dry.
3. Next add the tomatoes, ketchup, Worcestershire sauce and water, stir well, lower the heat, and cook an additional 10 minutes.
4. Taste for seasonings and if desired add hot sauce, and salt and pepper to taste.
Serve hot on a toasted bun, or tucked into lettuce. For a gluten-free option, toss in some red kidney beans and serve over baked potatoes or rice. And it’s fabulous as a nacho topping.
2 to 4 tablespoons refined coconut oil
1 large yellow onion, diced
1 green pepper, diced
1 yellow pepper, diced
2 packages tempeh any style, crumbled
1 tablespoon garlic powder
2 tablespoons chili powder
1 teaspoon cumin (ground)
1 teaspoon coriander
28 ounce can chopped tomatoes, with juice
½ cup ketchup
1 tablespoon vegan Worcestershire sauce
1 cup of water
Hot sauce (optional)
Salt and pepper, to taste