Wilson Pon
archilles
JessiccaYummy Tempeh Broccoli Sauté Recipe
November 17th 2009 07:00
Sometimes you may not know what to serve as an entrée, so perhaps this might help in changing a little different for this coming Thanksgiving. ^_^
Tempeh is made from fermented soy beans—a protein-rich plant food. In just one serving of this recipe, there are 20 grams of protein. The broccoli in this recipe adds calcium.
Do enjoy!
Tempeh Broccoli Sauté For 4 servings
Recipe extracted from Cancer Project
Image extracted from weheartfood.com
Ingredients
1 10-ounce package tempeh (any variety)
2 broccoli stalks, chopped, or 2 bags frozen broccoli florets
1 small onion, finely diced
1 red bell pepper, seeded and diced
1 tablespoon minced garlic
1 tablespoon minced fresh ginger, or 1 teaspoon ground ginger
1/4 cup vegetable broth
1 tablespoon soy sauce or tamari
2 cups cooked couscous or cooked brown rice
Directions
Chop tempeh into 1/2-inch pieces and steam for 10 minutes. Discard cooking water. Sauté tempeh, broccoli, onion, bell pepper, garlic, and ginger in broth over medium-high heat until tempeh is lightly browned. Add soy sauce or tamari at the last moment. Serve over grain of choice
Allow leftovers to cool before covering and refrigerating. This dish will keep two to three days in the refrigerator.
Nutrition Information
Per serving:
285 Calories
8.1 g Fat
1.7 g Saturated Fat
25.5% Calories from Fat
0 mg Cholesterol
20.2 g Protein
37.2 g Carbohydrate
5.8 g Sugar
7.1 g Fiber
312 mg Sodium
127 mg Calcium
3.1 mg Iron
86.4 mg Vitamin C
1293 mcg Beta-Carotene
Tempeh is made from fermented soy beans—a protein-rich plant food. In just one serving of this recipe, there are 20 grams of protein. The broccoli in this recipe adds calcium.
Do enjoy!
Recipe extracted from Cancer Project
Image extracted from weheartfood.com
Ingredients
1 10-ounce package tempeh (any variety)
2 broccoli stalks, chopped, or 2 bags frozen broccoli florets
1 small onion, finely diced
1 red bell pepper, seeded and diced
1 tablespoon minced garlic
1 tablespoon minced fresh ginger, or 1 teaspoon ground ginger
1/4 cup vegetable broth
1 tablespoon soy sauce or tamari
2 cups cooked couscous or cooked brown rice
Directions
Chop tempeh into 1/2-inch pieces and steam for 10 minutes. Discard cooking water. Sauté tempeh, broccoli, onion, bell pepper, garlic, and ginger in broth over medium-high heat until tempeh is lightly browned. Add soy sauce or tamari at the last moment. Serve over grain of choice
Allow leftovers to cool before covering and refrigerating. This dish will keep two to three days in the refrigerator.
Nutrition Information
Per serving:
285 Calories
8.1 g Fat
1.7 g Saturated Fat
25.5% Calories from Fat
0 mg Cholesterol
20.2 g Protein
37.2 g Carbohydrate
5.8 g Sugar
7.1 g Fiber
312 mg Sodium
127 mg Calcium
3.1 mg Iron
86.4 mg Vitamin C
1293 mcg Beta-Carotene
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