8 oz. tempeh
4 tbsp. soy sauce
2 tbsp. water
1/4 tsp. garlic powder or 2 cloves
1/4 tsp. onion powder
1 tbsp. sesame oil
3 tbsp. olive oil
1/2 tsp. oregano
1 tsp. mustard powder or seed
1 tsp. cumin
1 tbsp. chili powder
1 green pepper, diced
1 onion, diced
1 tomato, chopped
1 (28 oz.) can stewed tomatoes
1 (15 oz.) can kidney beans (with juice and water to make 1 c.)
salt and pepper to taste

Grate tempeh and marinate in next 5 ingredients for 1 hour. Heat next five ingredients in a large saucepan. Add green pepper and onion for 5 minutes. Add tempeh with marinade for 5 minutes. Add remainder of ingredients and bring to a boil. Simmer for 30 minutes. Serve over rice.

Serves 6.