Tempeh and Peppers
For this recipe, you can steam the tempeh in advance (for 15 minutes) or prepare without steaming. Serve with white rice for a heartier meal.

What you'll need:

Large skillet
4 teaspoons canola oil
Garlic powder, to taste
1/2 cup sliced onion
1 red bell pepper, sliced
8 ounces tempeh, cut into 1/2 inch cubes
1/4 teaspoon ground fennel
Salt and pepper, to taste

1. Heat canola oil in a large skillet. Add the onions and garlic powder. Saute until the onions are soft.
2. Add the pepper slices, and saute for 2 more minutes.
3. Add the tempeh, fennel, salt, and pepper. Stir and saute until the tempeh is golden.

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