8 oz. tempeh
2 tbsp. shoyo (soy sauce)
2 tbsp. water
1/4 tsp. garlic powder
1/4 tsp. onion powder
1 tbsp. soy or sesame oil
6 tbsp. olive oil
1/2 tsp. oregano
1 tsp. mustard powder
1 tsp. cumin
1 tbsp. chili powder
1 green pepper, chopped
1 onion, chopped
1 tsp. salt
1/4 tsp. black pepper
2 tbsp. shoyo (soy sauce)
1 tomato, fresh chopped
1 (28 oz.) can whole peeled tomatoes, chopped plus juice
1 (15 oz.) can kidney beans plus juice and water to make 1 c.

Marinate tempeh with next 5 ingredients for 1 hour turning after 30 minutes. Grate tempeh and set aside with marinade. Heat next 5 ingredients in a large saucepan. Add green pepper, onion and tempeh (with marinade) and saute. Combine all ingredients, bring to a boil and simmer 30 minutes. Serve hot and top with grated Cheddar cheese.