Published by Lisa November 16th, 2007
in Green Eating & Living and MyDocHub.
Enjoy this dish during Thanksgiving!
Diet Types: Low Carbohydrate, Vegan, Vegetarian
Ingredients:
2 packages Tempeh
2-4 tablespoons canola oil
2-3 cup water or vegetable broth
1-2 tablespoons mellow white Miso
1 tablespoon Dijon-style mustard
1/2 teaspoon Sage
1/4 teaspoon rosemary
1/2 teaspoon Thyme
1/2 teaspoon Marjoram
2 tablespoons Arrowroot
1/4 cup cool water to dissolve Arrowroot
Serves: 4
Cooking Time: 30 minutes - one hour
Instructions:
Cut Tempeh into thin, bite-sized triangles. Heat oil in heavy pan; fry Tempeh until golden brown and drain on paper towels. Place fried Tempeh in a saucepan. Mix remaining ingredients (except Arrowroot) and pour over Tempeh. Bring stock to boil; lower flame and simmer 20-30 minutes. Pour Arrowroot mixture into broth and stir until sauce thickens. Adjust seasonings to taste. Water is used in the nutrition analysis rather than vegetable broth.
Nutrition Facts (Brief Analysis):
Serving Size: 1
Servings per Recipe: 4
Calories: 280
Calories from Fat: 179
Total Carbs: 13g
Dietary Fiber: 1g
Protein: 16g
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