Tempeh Bruschetta

I made a nice tempeh bruschetta for dinner. And had sauvignon blanc. Whee!

Ahem. For my first experimentation with it, I think it came out pretty well. Unless that's the wine talking...

Ingredients:

8 oz tempeh, marinated (see below)
1 lb baby bella mushrooms
1/4 of an onion, thinly sliced
crusty bread, such as Italian, French, baguette, etc
3 tomatoes, peeled and chopped coarse (can sub one can of diced tomatoes if fresh isn't on hand)
1/2 t rosemary
2 t roasted garlic
1/4 olive oil, for sautéing of veggies and to brush bread with
1/2 c veganrella or other veggie/vegan cheese of your choice (optional)
wine, more for the chef than the dish

Tempeh marinate:

1/4 c soy sauce or tamari
1 t roasted garlic (reserve the rest to add to main recipe)
2 T balsamic vinegar
8 oz tempeh, sliced thin

Place tempeh in shallow pan and add marinate ingredients. I marinated it for an hour before I started the rest of the food, and I turned it once midway through the hour.

Sauté onions on medium-high heat until they just start to become translucent. Add baby bella, reduce heat to medium and cover till they cook down a little, about five minutes. Uncover and add tomatoes, rosemary, the rest of the garlic and marinated tempeh. Add wine to food and the chef. Stir and cover again, for ten minutes. While it's cooking, get your crusty bread out, slice some nice chunks and brush them with olive oil. Add the finished tomato mixture to the slices, along with vegan cheesy goodness, if desired. Pop into the oven on broil for 5 min, or just long enough to get your cheese to melt and bubble and put some nice grill marks on your bread.

And have some more wine. :D