- 3 cups assorted wild mushrooms such as shiitake, portobello, or cremini
- 2 tablespoons extra-virgin olive oil
- 1 large red, yellow, or green bell pepper, chopped
- 2 medium zucchini, chopped
- 1 clove garlic
- 2 scallions, chopped
- Coarse or sea salt and freshly ground pepper to taste
- 2 tablespoons fresh lemon juice
- 1 8-ounce package tempeh, cut into 1/2-inch pieces
- 2 tablespoons chopped fresh Italian parsley
- 1 tablespoon chopped fresh Greek oregano (or 2 teaspoons dried)
- 1 tablespoon chopped fresh mint
- 1 teaspoon paprika
- 2 cups tomato sauce
- 1/4 cup goat cheese, crumbled
Clean the mushrooms using a damp cloth. Dry thoroughly, chop, and set aside.
Coat a large nonstick skillet with 1 tablespoon olive oil. Add mushrooms, bell pepper, zucchini, garlic, and scallions and season with salt, ground pepper, and lemon juice. Sauté on low heat for about 5 minutes. Add the tempeh, parsley, oregano, mint, paprika, and 1 tablespoon olive oil to the mushroom mixture and stir. Cook over medium heat for 10 minutes, uncovered.
Add the tomato sauce to the tempeh mixture. Mix gently. Bring to a boil, then lower heat and simmer, covered, until vegetables are tender, about 15 minutes, stirring occasionally. Garnish with the crumbled goat cheese. Serve hot.