Another recipe from Chef Jo Kaucher’s collected wisdom in “The Chicago Diner Cookbook.” This is a perpetual favorite for my kids. Once you read the recipe you’ll see why.

1 lb. tempeh, diced

2 tbsp. tamari

3 tbsp. vegetable oil

1.5 lb. onions, diced

1 lb. green bell peppers, diced

2 cloves garlic, minced

1 tbsp. chili powder (I use 2 tbsp)

2 tbsp. oil

1.25 c catsup

.25 tbsp. prepared yellow mustard (I use 1 tbsp.)

1 tsp. liquid smoke

.5 c water

salt & pepper to taste

Preheat the oven to 350˚F. Toss the tempeh in the tamari and oil. Place the tempeh on a sheet pan and bake 15-20 minutes, or until golden brown but not crisp. Sauté the onions, garlic, peppers, and chili powder in 2 tablespoons oil. Add the baked tempeh, catsup, mustard, liquid smoke, and a splash of water if needed. Simmer 10 minutes more. Season with salt and pepper. Serve on a toasted kaiser bun or hamburger bun. Note: Tofu can be used in place of the tempeh. For an even heartier texture, add a little chopped seitan.

NOTE: Dice your ingredients small. If prepared too chunky the end result ends up looking like stew on a bun: not fun.