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Cuban Tempeh Picadillo (Tomato Sauce)

Serves 4 | Prep Time 10 minutes | Cook Time 20 minutes


8 ounces organic tempeh, finely chopped

1 1/2 Tbsp Eden Extra Virgin Olive Oil

1/4 tsp Eden Sea Salt

2 cup Eden Spaghetti Sauce No Salt
Eden Spaghetti Sauce - Salted, or Eden Pizza Pasta Sauce

1/2 cup water

1 cup green bell pepper, diced

1/3 cup green olives, chopped

3 Tbsp organic seedless raisins

2 Tbsp small capers, drained

3 Tbsp organic pumpkin seeds, dry pan roasted
or Eden Roasted Pumpkin Seeds


Heat up oil and add tempeh. Sprinkle on salt. Cook over medium-high heat, stirring frequently, until about half the tempeh is lightly browned. Add the remaining ingredients. Cover and simmer over medium heat until the peppers are tender and the tempeh is well flavored with the sauce, about 5 minutes. Add a bit more water or spaghetti sauce if the mixture becomes dry. Serve on its own or over Eden Quinoa or any Eden Spaghetti. Garnish with pumpkin seeds.

Nutritional Information

Per serving: 399 calories, 17g fat (38% calories from fat), 24g protein, 37g carbohydrate, 12g fiber, 0mg cholesterol, 466mg sodium