Sweet & Sour Sauce

Sweet and Sour Tempeh
8 oz package tempeh
1 1/2 cup of vegetable stock
2 tablespoons of tamari
3 tablespoons of olive oil
1 can of pineapple chunks (15 oz), juice reserved
1 green pepper, cut into strips
1 onion, sliced into thin half moons slices
3 carrots, chopped into matchsticks
2 tablespoons sweetener of your choice
1/4 cup apple cider vinegar
1 1/2 teaspoons guar gum

Chop the tempeh into cubes. Mix the stock and the tamari in a pan. Bring the mixture and the tempeh to a boil and reduce heat. Simmer for 10 minutes.

Once the tempeh has been simmered, drain off the cooking liquid and reserve. Heat the oil in a skillet and then add the tempeh. Sautee for about five minutes and then add the onions, peppers and carrots. Sautee for another five minutes.

While the tempeh is sauteeing, combine the cooking liquid from the first step with the reserved liquid from the pineapple, the sweetener and the guar gum.

Add the pineapple chunks to the mixture in the skillet and heat through. Add the sauce and bring to a simmer.

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Tempeh is a low-fat and high-protein food, many vegetarians choose to include tempeh in their diet on a regular basis. Try adding some to a stir fry instead of tofu. Because of it's firm texture, you need to slice tempeh into small dices or cubes, not more than 3/4 inch thick. Tempeh can be found in the refrigerated section of most health food stores and in the natural foods aisle of well-stocked grocery stores.

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