Garen Vegetable and Tempeh Saute

[Guest guest]

I'm wondering if I goofed up - I posted all I had from Vegan Feasts a few wks

ago, when I thought it was 'cookbook of the week', I believe I have the 1997

edition and a new edition was published in 2001, is that the mix up?

 

 

* Exported from MasterCook *

 

Garden Vegetable and Tempeh Saute

 

Recipe By :Moosewood Collective

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces tempeh -- cut into 1/2-inch cubes

1/2 cup burgundy or dry red wine

1/4 cup tamari soy sauce

3 tablespoons vegetable oil

2 cups chopped onions

2 garlic cloves -- minced or pressed

4 cups sliced zucchini -- (half-moons are nice)

1 medium red or green pepper -- (red preferred) chopped

4 medium tomatoes -- chopped, or 3 cups canned tomatoes, drained

and chopped

1 tablespoon fresh dill -- (3/4 teaspoon dried)

3 tablespoons chopped fresh parsley

salt and black pepper -- to taste

chopped scallions

 

Mix together the wine and soy sauce, pour it over the tempeh cubes, and allow it

to marinate while preparing the vegetables.

 

In a wok or a large skillet or saucepan, saute the onions and garlic in the oil

until translucent. Drain the tempeh, reserving any remaining marinade. Add the

ternpeh to the onions and garlic and cook on medium heat for 5 to 10 minutes or

until the tempeh starts to brown. The tempeh should be stirred frequently to

avoid sticking. Add the zucchini slices, salt lightly, and cover the pot. Cook

for another 5 minutes, then add the peppers and saute 5 minutes more. Add the

tomatoes and seasonings. Taste. Add the reserved marinade, to taste, being

careful that the saute doesn't become too salty. Cook until the tomatoes begin

to break down into a sauce, about 10 minutes.

 

Serve on rice and garnish with chopped scallions.

 

 

 

Source:

" New Recipes from Moosewood Restaurant "

Copyright:

" 1987 Vegetable Kingdom, Inc. "

 

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Per Serving (excluding unknown items): 290 Calories; 15g Fat (44.3% calories

from fat); 16g Protein; 27g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol;

1028mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 3 Vegetable; 2

1/2 Fat.

 

NOTES : Serves 4 to 6

A nice introduction to tempeh, which is a staple of Indonesian cuisine. This

saute is a perfect selection for late summer when zucchini, peppers, and

tomatoes are plentiful.

 

 

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