|
|
Tempeh with Wine and Rosemary
|
 |
|
Authored By: Polly Pitchford, Full Spectrum Health™
|
|
Invite someone over for this delicious dish.
|
 |
|
Diet Types: Vegan, Vegetarian
|
|
|
Ingredients:
1 package Tempeh, cut into 1/21 1/2 cup water1/4 cup Tamari3 slices fresh ginger4 whole cloves garlic, peeled, halved1 teaspoon dried rosemary3 shallots, minced2-1/2 tablespoons olive oil1 teaspoon lemon juice1/2 cup dry white wineParsley or scallions chopped for garnish
|
|
|
Serves: 2
|
|
|
Cooking Time: Under 30 minutes |
|
| Instructions: |
| Bring Tamari, water, ginger, garlic and rosemary to a boil. Add
Tempeh and simmer 10 minutes. Strain Tempeh from stock and let cool.
Heat skillet on high flame. Add olive oil and shallots. Sauté until almost translucent. Add Tempeh and brown. Add lemon juice, wine, and 1/4 cup of Tempeh marinade (cooking broth). Cook over high flame until liquid reduces slightly.
Scrape browned pieces off bottom of pan while sautéing. Serve garnished with parsley or scallions. |
|
|
Nutrition Facts
Serving Size: 1
Servings per Recipe: 2
|
| Amount Per Serving |
|
Calories 398
Calories from Fat 234
|
|
|
% Daily Value*
|
| | Total Fat 26g | 40% | | | Saturated Fat 4g | 21% | | | Mono Fat 15g | | | | Poly Fat 5g | | | | Sodium 2031mg | 85% | | | Total Carbs 16g | 5% | | | Dietary Fiber 1g | 3% | | | Protein 20g | | | | Iron | 26% | | | Calcium | 13% | | | Vitamin C | 6% | | | Vitamin E | 10% | | | Vitamin A | 2% | | | Vitamin B-12 | 2% | | | Vitamin B-6 | 20% | | | Pantothenic acid | 5% | | | Niacin | 19% | | | Riboflavin | 24% | | | Thiamin | 7% | | | Folate | 9% | | | Selenium | 3% | | | Manganese | 85% | | | Copper | 30% | | | Zinc | 9% | | | Potassium | 16% | | | Phosphorus | 30% | | | Magnesium | 24% |
|
|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
|
|
|
|
