Backcountry Vegan Camp Meal: Tempeh & Green Bean Stew

A quick trip to Trader Joe's can net some pretty healthy ingredients for a meal - I grabbed both tempeh and a tube of polenta (must have options) but when it came down to Friday night dinner on the tailgate of the truck, a single 2.5 qt pot and these delicious ingredients resulted in a very very tasty meal.

Ingredients:

• 1 package tempeh, cubed
• 1 bulb garlic, peeled and coarsely chopped
• 1 can diced Fire Roasted Tomatoes with chiles (TJ's brand)
• 1/2 package of thin green beans, rinsed, trimmed and snapped into 1" to 1.5" pieces
• dried herbs or several sprigs chopped or snipped oregano, rosemary and whatever herbs you can grab from the garden or where you are camping (rosemary and bay are pretty widely available in Northern California)
• olive oil
• red wine (whatever variety you have at the camp site) or water

Instructions:

1. Sautee the garlic til it starts to soften.
2. Add the tempeh and cook until it browns.
3. Add green beans, sautee til bright green - stir with wooden spoon
4. Deglaze with a 1/4 c or so of red wine (to taste).
5. Add chopped fresh herbs or dried herbs, pepper and salt to taste.
6. Allow to return to simmer and reduce, then add can of tomatoes.
7. Reduce heat, warm up to simmer and then serve!

Delicious and filling!