Place peppers
on a baking sheet in a 400C oven for 30 minutes, turning several times
until evenly charred on all sides. Wrap peppers in a damp towel to cool,
then cut in half and remove stems and seeds. Let cool. While peppers are
roasting, heat oil in medium skillet. Add mushrooms, leeks, salt, and
pepper and sauté over medium heat until mushrooms are limp.
Cut tempeh
into 1/4" strips and add to skillet with vegetables. Stir in peas and
cook until tempeh is lightly browned and peas are tender. Slice cooled
red peppers into long strips and stir into tempeh mixture. Add honey and
basil, and cook just until heated through and basil wilts.
Tired of tofu
? Try this tasty variation on soy. Tempeh combines with the slightly
sweet, smoky flavor of roasted red peppers and fresh green peas for a
rich but healthy dinner. Serve with brown rice and a bitter greens
salad.
