Tempeh cacciatora with olives, rosemary and potatoes

Ingredients

For 1 serving

• Tempeh150 g
• Potatoes150 g
• Canned peeled tomatoes150 g
• Black olives15 g
• White wine30 ml
• Rosemary2 g
• Extra virgin olive oil2 teaspoons
• Saltto taste
• Black pepperto taste

Contains: soy, sulphites

Method

1. Cut the tempeh into 2 cm chunks and blanch them in boiling water for 5 minutes; drain. Peel the potatoes and cut them into 2 cm cubes.
2. Heat the oil in a saucepan over medium-high heat and brown the tempeh and potatoes with the rosemary for 6–7 minutes, turning, until golden.
3. Deglaze with the white wine and let it bubble for 1 minute, until you no longer smell the alcohol.
4. Add the crushed peeled tomatoes, the olives, half a glass of water, salt and black pepper; cover and cook over low heat for 20–25 minutes, stirring now and then, until the potatoes are tender and the sauce thick.
5. Let it rest off the heat for 2 minutes and serve.