• 8 Tbsp. San-J wheat-free tamari
• 2 Tbsp. creole seasoning
• 8 slices fresh ginger
• 2 1-inch pieces kombu (sea vegetable)
• 1/4 tsp. sea salt
• 2 cloves garlic , sliced
• 6 cups water

• 2 8-ounce packages tempeh
• 3 Tbsp. Creole seasoning
• 1/2 cup spelt flour
• 4 Tbsp. canola oil
• 2 cups chopped onions
• 1 cup chopped bell peppers
• 1 cup chopped celery
• 2 cups peeled, seeded and chopped tomatoes
• 1 Tbsp. chopped garlic
• 5 bay leaves
• 1/4 tsp. dried thyme
• 1/4 tsp. dried oregano
• 1/4 tsp. dried basil
• 1/2 cup dry red wine
• Salt to taste
• Cayenne pepper to taste
• Freshly ground black pepper to taste
• 3 Tbsp. chopped green onions
• 2 Tbsp. finley chopped parsley

Combine all of the marinade ingredients and set aside.

Cut each pack of tempeh into 12 thin slices on a bias and simmer in the marinade for at least 45 minutes. Remove the tempeh and reserve the marinade liquid.

In a mixing bowl, add the creole seasoning and flour and mix well. Dredge the tempeh, coating completely.

Heat a large pan and add the canola oil. When the oil is hot, brown the tempeh on both sides. Remove from the pan and set aside. (Might need to do this in two batches.)

Add the onions, bell peppers and celery. Cook for 5 minutes or until the vegetables are wilted. Add the tomatoes and garlic. Cook for about 3 more minutes.

Add the tempeh back into the pan along with bay leaves, thyme, oregano, basil, marinade liquid and wine. Season with salt, cayenne pepper and black pepper. Bring the liquid to a simmer, and cook for about 30 minutes.

Remove the bay leaves before you serve. Garnish with green onions and parsley.