Tempeh ragout
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Tempeh; cut into cubes |
| 1 | Clove garlic; minced | |
| 1 | teaspoon | Vegetable bouillon |
| 2 | tablespoons | Soy sauce |
| 1 | can | Tomato sauce; (15 oz.) |
| ½ | cup | Carrot; sliced |
| 1 | teaspoon | Oregano |
| ½ | teaspoon | Thyme |
| ½ | teaspoon | Basil |
| ½ | teaspoon | Paprika |
| ½ | teaspoon | Black pepper |
| ⅔ | cup | Mushrooms; sliced |
| 1 | Bell pepper; chopped | |
| 1 | large | Onion; chopped |
| ½ | cup | Celery; chopped |
| 1 | teaspoon | Soy oil; (orig was 1 tbsp) |
Directions
Mix bouillon and soy sauce in a bowl (microwave to dissolve, if necessary).
Add cubed tempeh and mix together. Let sit. Saute carrots, celery, onion, garlic in soy oil: then add bell pepper and saute until tender. Add tomato sauce, seasonings, mushrooms and flavored tempeh. Simmer 5-10 minutes.
(Serve over rice or noodles.)
Makes 4 servings. Serving size: about 1 1 /2 cups. Per serving: 223 calories, 8 g fat, 1 g saturated fat, 16 g protein, 25 mg carbohydrate, 0 mg cholesterol,
1425 mg sodium, 9 g dietary fiber Per serving: 188 Calories; 6g Fat (26% calories from fat); 14g Protein; 24g Carbohydrate; 0mg Cholesterol; 921mg Sodium Food Exchanges: ½ Starch/Bread; 1 Lean Meat; 2½ Vegetable; ½ Fat Recipe by: Soyfoods USA, Vol. 4, No. 2 Posted to EAT-LF Digest by "Ellen C." <ellen@...> on Mar 17, 1999, converted by MM_Buster v2.0l.