Simply Vegetaraian - Orange-Scented Vegetables with Tempeh

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* Exported from MasterCook *

 

Orange-Scented Vegetables with Tempeh

 

Recipe By :Simply Vegetarian - Sue Spitler

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 8 oz packages Tempeh -- cut into strips or cubes

1 1/2 cups orange juice

2 teaspoons grated orange rind

1 teaspoon minced garlic

3/4 teaspoon dried marjoram

1/2 teaspoon dried thyme

1 1-inch piece cinnamon stick

vegetable cooking spray

1 large onion -- sliced

1 tablespoon flour

3 medium tomatoes -- chopped

3 large carrots -- cut into 1-inch pieces

3 medium potatoes -- unpeeled, cubed

salt and pepper to taste

 

Arrange tempeh in shallow baking dish. Combine orange juice and rind, garlic,

marjoram, thyme, and cinnamon stick and pour over tempeh. Let stand while

preparing vegetables. Drain, reserving marinade.

 

Spray skillet with cooking spray; heat over medium heat until hot. Transfer

tempeh to skillet and saute until browned, 2 to 3 minutes. Add onion and saute

5 minutes. Add flour and cook 1 to 2 minutes longer.

 

Add reserved marinade, tomatoes, carrots, and potatoes to skillet; heat to

boiling. Reduce heat and simmer, covered, until vegetables are tender, about 10

minutes. Season to taste with salt and pepper.

 

Description:

" Substitute firm light tofu for the tempeh, if you like. "

 

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Per serving: 274 Calories (kcal); 6g Total Fat; (19% calories from fat); 17g

Protein; 42g Carbohydrate; 0mg Cholesterol; 28mg Sodium

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

1/2 Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0