Anyhoo, this is what I used:
1 slab of tempeh, sliced into chunks
1/2 red onion, chopped
6 slices of portobella mushrooms, further sliced into bite size chunks (slices, not whole caps!)
1/3 cup low sodium soy sauce
1/3 cup Mrs. Renfro's Green Salsa
1/4 cup balsamic vinegar
1/4 tsp garlic powder
1/4 tsp cumin
teensy dash of basil
(measurements are approximate)
Heat a tiny bit of olive oil in a non stick pan on low-medium heat. When the oil's hot, toss in the onions, cook for a couple minutes. Add the tempeh, cook for a couple more minutes. Stir frequently, when the tempeh's slightly browned, add the mushrooms.
In a small bowl, whisk together the sauce ingredients. When the stuff in the pan is not quite done, add the sauce and cook for a few more minutes until the sauce cooks down and is fairly thick and everything is coated. Would be great on rice, I was too lazy to cook rice.
This would serve 2, 4 if you cook rice, and more if you add more veggies. The amount of sauce is just right for the amount of veggies/tempeh. I'd increase it a bit for more veggies. It was really good, really spicy, and pretty salty. If you don't like stuff to be really salty, maybe use about a Tbs of soy sauce diluted in water. The vinegar and sals add saltiness, too, though.
Anyway, it was really good and really spicy and my tummy is full and I'm happy and next time I'm going to make it with tofu. :]