| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegan |
Tvp, Seitan, Tempeh, Vegan, Vegetarian |
4 |
servings |
INGREDIENTS
| 8 |
oz |
Tempeh; cut into cubes |
| 1 |
|
Clove garlic; minced |
| 1 |
ts |
Vegetable bouillon |
| 2 |
tb |
Soy sauce |
| 1 |
cn |
Tomato sauce; (15 oz.) |
| 1/2 |
c |
Carrot; sliced |
| 1 |
ts |
Oregano |
| 1/2 |
ts |
Thyme |
| 1/2 |
ts |
Basil |
| 1/2 |
ts |
Paprika |
| 1/2 |
ts |
Black pepper |
| 2/3 |
c |
Mushrooms; sliced |
| 1 |
|
Bell pepper; chopped |
| 1 |
lg |
Onion; chopped |
| 1/2 |
c |
Celery; chopped |
| 1 |
ts |
Soy oil; (orig was 1 tbsp) |
INSTRUCTIONS
Mix bouillon and soy sauce in a bowl (microwave to dissolve, if necessary).
Add cubed tempeh and mix together. Let sit. Saute carrots, celery, onion,
garlic in soy oil: then add bell pepper and saute until tender. Add tomato
sauce, seasonings, mushrooms and flavored tempeh. Simmer 5-10 minutes.
(Serve over rice or noodles.)
Makes 4 servings. Serving size: about 1 1 /2 cups. Per serving: 223
calories, 8 g fat, 1 g saturated fat, 16 g protein, 25 mg carbohydrate, 0
mg cholesterol,
1425 mg sodium, 9 g dietary fiber
Per serving: 188 Calories; 6g Fat (26% calories from fat); 14g Protein; 24g
Carbohydrate; 0mg Cholesterol; 921mg Sodium Food Exchanges: 1/2
Starch/Bread; 1 Lean Meat; 2 1/2 Vegetable; 1/2 Fat
Recipe by: Soyfoods USA, Vol. 4, No. 2
Posted to EAT-LF Digest by "Ellen C." <ellen@brakes.elekta.com> on Mar 17,
1999, converted by MM_Buster v2.0l.
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