Tempeh Plantain and Okra Stew

Makes eight 1 and 1/2 cup servings

Ingredients

2 tbsp oil
1 1/2 onion, chopped
2 garlic cloves, diced
1 tbsp mustard seeds
1 1/2 tsp coriander seeds
1 1/2 tsp cumin seeds
1/2 tsp ground cayenne pepper
2 cups stock
1 can of tomatoes
2 tbsp cooking red wine
1 tsp ground black pepper
1 large green plantain, peeled and sliced (or cubed)
3 cups frozen sliced okra
1 (16oz) packages tempeh, cut into cubes
1/4 cup chopped fresh cilantro
Salt to taste

Directions

1. Heat oil in skillet over medium-high heat. Add onions and garlic and saute until onion is translucent and starts to caramelize, about 3-4 minutes.
2. Add mustard seeds, coriander seeds, cumin seeds, stock, tomatoes, red wine, black pepper, and plantain.
3. Bring mixture to boil, reduce to simmer, and cook for 15-20 minutes or until plantain is soft. Stir occasionally and add water as necessary.
4. Add okra and tempeh and cook until okra and tempeh are heated through.
5. Remove from heat and garnish with cilantro.
6. Serve by itself or over rice. It also tastes good with a bit of sour cream.