Apple-Braised Tempeh and Butternut Squash Bake | Oregonian Recipes

Ingredients

• 1 8-ounce package tempeh, cut into large cubes (or 1 15-ounce can of chickpeas, drained and rinsed, to make the dish soy-free)
• 1 large apple, cut into large cubes
• 1 pound bag frozen butternut squash cut into cubes
• 1/4 cup chopped onion
• 3 cloves garlic, sliced
• 2 cups vegetable broth (or water with 1 bouillon cube)
• 2 bay leaves
• 2 teaspoons vegan Worcestershire sauce
• 2 teaspoons thyme
• 1 teaspoon rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Rice (or your favorite grain), to serve