Simply Vegetarian - Garden Vegetable and Tempeh Saute

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Garden Vegetable and Tempeh Saute

 

Recipe By :Simply Vegetarian - Sue Spitler

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 cups frozen stir-fry pepper blend

1 teaspoon minced garlic

1 tablespoon olive oil

1 8 oz package tempeh -- cut into 1/2-inch cubes

1 cup tomato juice

2 tablespoons tamari soy sauce

1 medium zucchini -- sliced

2 cups sliced mushrooms

1 teaspoon dried basil

1 teaspoon dried oregano

1/4 teaspoon cayenne pepper

2 medium tomatoes -- cut into wedges

salt, to taste

 

Saute pepper blend and garlic in oil in large skillet 2 to 3 minutes. Add

tempeh and cook 5 minutes. Stir in remaining ingredients, except tomatoes and

salt; heat to boiling. Reduce heat and simmer, covered, until vegetables are

tender, about 5 minutes.

 

Add tomato wedges; cook, covered, until softened, about 2 to 3 minutes. Season

to taste with salt.

 

Description:

" Vary vegetables according to season and availability. Serve over

rice, fresh Chinese-style noodles, or pasta, if desired. "

 

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Per serving: 190 Calories (kcal); 8g Total Fat; (35% calories from fat); 14g

Protein; 19g Carbohydrate; 0mg Cholesterol; 735mg Sodium

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

Fat; 0 Other Carbohydrates

 

 

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