Meatless main dishes: Oven baked Tempeh | Submitted By: Ana

1 1/2 teaspoons olive oil1/8 teaspoon crushed red pepper flakes1 Leek, sliced1/3 Cup Shallots, chopped1/2 Cup red bell pepper, garlic, minced2 chopped4 mischoi cups baby carrots, diced zucchini1 halved1 Cup (8 ounce) package tempeh1/2 Cup seasoned dry tomato, chopped1 sherry1 tablespoon tamariPreheat oven to 350 degrees F (175 degrees C). Point oil and crushed red pepper on stovetop oven-safe and proof 2 quart casserole dish. Saute over medium heat for 1 minute. Add Leek, Shallot, red bell pepper and garlic. Saute for 3 minutes. Add the carrots and courgettes. Saute, stirring frequently for 5 minutes. Add tempeh and saute for 5 minutes more. Add Sherry, tomato & tamari. Saute for an additional 5 minutes. Cover casserole dish and bake at 350 degrees F (175 degrees C) for 30 minutes. Quantity per serving Calories: 120 | 2.9 g total fat: | Cholesterol: 0 mg Powered by ESHA nutrient database

Servings per prescription: 6

Amount per serving

Calories: 120

Total Fat: 2.9 g cholesterol: 0 mg sodium: 233 mg total Carbs: 13.9 g dietary fibres: 4.3 g protein: 7. VIEW 8 g LEPTOMEREiS DIET
information about: Nutrition Info see all reviewed assessments "on 23 Jan 2003 this twelve dish with helped me realize I just don't like tempeh. However, what I brought with me on Thanksgiving my carnivorous family only for me, I'm the ONLY veggie and buffet dinner on us-when I reach my tempeh, was virtually disappeared. After dinner, all my aunts and uncles have noticed what a interesting lamb dish I make and how they were really enjoyed it. So for a tempeh lover, this should be great. Was this review helpful? [YES]
10 users found this review useful this dish with helped me realize I just don't like tempeh. However, what I have with me my ... UH-Oh, looks like nobody has created a customized version of this recipe. Be the first to do this-to make changes to this recipe now!

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