1 medium onion, sliced
1 Tbsp. canola oil
8 oz. tempeh
about 1/2 lb. cubed butternut squash
1 container simmer sauce plus 1 container water
about 1 lb. cubed yukon gold potatoes, cooked and drained
In a good-sized Dutch oven or other heavy pot, saute the onions in the oil until lightly brown. Add the cubed tempeh and saute until somewhat brown around the edges. Add the squash, sauce and water, using the water to rinse the last of the sauce out of the cup. Cover and simmer 20 minutes or until the squash is done. Add the potatoes at the last minute, stir gently to combine, and serve as is or over rice.
The sauce isn't cheap (I think it was $6.99), but it does make a good amount of food and goes well with ingredients that are cheap, and it's really delicious. A couple of their other flavors are vegan, and now I want to try them, also. This one says it's "medium" spicy, but I'd call it mild. There's really just a trace of heat in there, and I'm kind of a wuss when it comes to spice.