Total Donated Since 1998:
Shopping List
- 1 lb block hempeh
- 1 cup dijon mustard
- 1⁄2 cup brown sugar
- 4 tblsp curry powder
- 2 tblsp chili powder
- 2 tblsp minced garlic
- 1 cup cranberries
- 1⁄2 cup shredded carrots
- 1⁄2 cup bell pepper, sliced
- 6 oz orange marmalade
- 1⁄2 cup green onions, sliced
- 3 tblsp olive oil
- Salt and pepper to taste
Instructions
- Sprinkle salt and pepper on all sides of hempeh. In a small pan, heat 1 tblsp olive oil and fry hempeh until golden brown on both sides. At the same time, in a separate, large pan, heat 2 tblsp olive oil, then add onions, peppers, carrots, garlic, cranberries.
- Remove the hempeh from small the pan and allow to cool. Slice in 1/2 inch thick, 2 inch long cubes.
- Place sliced hempeh pieces into the large pan of cooking vegetables.
- Add chili powder, curry powder, orange marmalade, dijon mustard, and brown sugar.
- Cook for at least 5 minutes until veggies are cooked to desired consistency and everything is heated through. Top with sliced green onions and serve.
