| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetarian | Vegtime3 | 5 | servings | |
INGREDIENTS
| 1 1/2 | tb | Safflower oil |
| 1 | c | Chopped onion |
| 1/2 | c | Chopped celery |
| 1 | Clove garlic; minced | |
| 1 | md | Green bell pepper; chopped |
| 28 | oz | Canned peeled tomatoes; chopped |
| 2 | tb | Tomato paste |
| 1 | ts | File powder |
| 3/4 | ts | Salt |
| 1 | tb | Chopped fresh parsley |
| 1 | ts | Hot pepper sauce |
| 4 | oz | Tempeh |
| 4 | oz | Prepared seitan |
| Cut into 1-inch pieces | ||
| 4 | oz | Soy sausage links |
| Cut into 1-inch 3 pieces |
INSTRUCTIONS
6 SERVINGS VEGAN This recipe is adapted from Robin Robertson's 366 Healthful Ways to Cook Tofu and Other Meat Alternatives (Plume/Penguin, 1996). In large pot, heat 1/2 tablespoon oil over medium heat. Add onion, celery, garlic and bell pepper. Cook, stirring often, 5 minutes. Add tomatoes, tomato paste, file powder, salt, parsley and hot pepper sauce. Stir, cover and simmer 20 minutes. If sauce becomes too thick, add 1/2 cup water. Meanwhile, poach tempeh in small amount of water for 10 minutes. (Or steam tempeh in metal steamer.) Drain and cut into 1/2-inch cubes. Heat remaining 1 tablespoon oil in large skillet over medium-high heat. Add seitan, soy s sausage and tempeh and cook, stirring, until lightly browned. Stir meat alternatives into sauce and cook 5 minutes. Serve over rice. PER SERVING: 175 CAL.; 14G PROT.; 5G TOTAL FAT (1G SAT. FAT); 15G CARB.; 0 CHOL.; 723MG SOD.; 5G FIBER. Recipe by: Vegetarian Times Magazine, April 1998, page 58 Converted by MM_Buster v2.0l.
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