366 Dairy-Free - Creamed Tempeh with Mushrooms and Bell Peppers

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Creamed Tempeh with Mushrooms and Bell Peppers

 

Recipe By :366 Simply Delicious Dairy-Free Recipes - Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 pound tempeh

1 tablespoon corn oil

1 green bell pepper -- seeded and chopped

3 cups sliced mushrooms (about 3/4 lb)

3 cups soy milk

2 tablespoons cornstarch, combined with 2 tablespoons

low-sodium tamari

1/2 teaspoon paprika

salt and freshly ground black pepper

6 cups freshly cooked rice

 

Poach the tempeh for 10 minutes in a saucepan in boiiling water to cover.

Remove from the saucepan and let it cool. Cut into 1-inch cubes and set aside.

Heat the oil in a saucepan, add the bell pepper, and cook 5 minutes or until

softened. Add the mushrooms and continue cooking for about 3 minutes. Add the

soy milk slowly, stirring constantly. Bring to a simmer, being careful not to

boil. Whisk in the cornstarch mixture and season to taste with salt and pepper.

Serve over the rice.

 

 

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Per serving: 325 Calories (kcal); 16g Total Fat; (40% calories from fat); 27g

Protein; 25g Carbohydrate; 0mg Cholesterol; 30mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2

Fat; 0 Other Carbohydrates

 

 

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