Garden Vegetable and Tempeh Saute

 

 

 

Ingredients

  • 2 cups frozen stir-fry pepper blend
  • 1 teaspoon minced garlic
  • 1-2 teaspoons olive oil
  • 1 package (8 ounces) tempeh, cut into 1/2-inch cubes
  • 1 cup tomato juice
  • 2 tablespoons tamari soy sauce
  • 1 medium zucchini, sliced
  • 2 cups (4 ounces) sliced mushrooms
  • 1 teaspoon dried basil leaves
  • 1 teaspoon dried oregano leaves
  • 1/4 teaspoon cayenne pepper
  • 2 medium tomatoes, cut into wedges
  • Salt, to taste

Directions

  1. 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.
  2. Add tomato wedges; cook, covered, until softened, about 5 minutes. Season to taste with salt.

Recipe Yield: Yield: 4 servings

 

Nutritional Information Per Serving:

Calories: 180
Fat: 6 grams
Sodium: 732 milligrams
Protein: 15 grams
Carbohydrates: 19 grams

Content Continues Below ⤵ ↷

Diabetic Exchanges

1 Vegetable, 1 Bread/Starch, 1 Meat, 1/2 Fat

Source: 1,001 Delicious Recipes For People with Diabetes
Book Title:






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Garden Vegetable and Tempeh Saute

Garden Vegetable and Tempeh Saute

Calories: 180Fat: 6 gramsSodium: 732 milligramsProtein: 15 gramsCarbohydrates: 19 grams Recipe Yield: Yield: 4 servings Recipe Yield: Yield: 4 servings Direct

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2024-01-18

 

Garden Vegetable and Tempeh Saute
Garden Vegetable and Tempeh Saute

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