| 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
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