Quick and Easy - Tempeh-Leek-Carrots in Kuzu Sauce

[Guest guest]

Did it again, sorry, still not used to the patch's rearrangement - the muffins.

 

 

* Exported from MasterCook *

 

Tempeh-Leek-Carrots in Kuzu Sauce

 

Recipe By :Amber Waves of Grain - Alex and Gale Jack

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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8 ounces tempeh -- cut into squares

2 leeks -- thinly sliced

2 medium carrots -- thinly sliced

spring water

1 to 2 teaspoons kuzu

 

Cut the tempeh into squares and brown in an oil-free iron skillet or brush the

skillet lightly with oil. Remove from skillet. Wash and cut the leeks and

carrots and saute them slightly and then place the tempeh on top. Add water to

partially cover. When the vegetables are tender and the tempeh is done, remove

them from the skillet. Using the leftover broth, add kuzu (dissolved in cold

water) and stir until thickened. Season with shoyu to taste. Serve over the

tempeh and vegetables.

* A small clove of garlic cooked with the leeks makes a nice addition to this

stew.

 

 

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Per serving: 155 Calories (kcal); 5g Total Fat; (24% calories from fat); 12g

Protein; 20g Carbohydrate; 0mg Cholesterol; 25mg Sodium

Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0