2- 12 oz, packages organic tempeh (original)
1 yellow onion, chopped
3 large cloves garlic, minced
¼ tsp. crushed red peppers
1 T. Wizard Gluten Free Worcestershire Sauce
24 oz. organic strained tomatoes in glass ( like Bionaturae)
1- 32 oz. organic vegetable broth
2-3 cups pure water
6 organic Roma tomatoes, coarsely chopped
1 cup cooked brown rice
2 organic russet potatoes
2 heaping cups chopped red or yellow bell peppers or a mixture chopped in ½ inch cubes
1 tiny scoop Omica Organic Stevia Powder
½ cup fresh parsley or 2 T. dried parsley
1 ½ tsp. Real Salt (or to taste)
1 tsp. chili powder
1 tsp. garlic granules
Black pepper to taste

Heat cooking pot. Chop onion and add it to the hot pot. Dry saute until it begins to brown. Add a couple tablespoons of hot water. Mix. Crumble tempeh or very lightly pulse it in food processor to crumble but not pulverize so it is like ground meat. Add to pot along with garlic, crushed red peppers and Worcestershire sauce. Mix all and cook over medium high heat, stirring. Add a small amount of the water if needed and let the mixture simmer 5 minutes, stirring occasionally. Add the remaining ingredients, except the parsley and simmer for 30-40 minutes or until potatoes and peppers are tender. Add parsley in the last couple minutes. Serve with a large green salad. Freezes well.