All Recipes Everyday Cooking Recipes Vegetarian Protein Tempeh

Ingredients

1 ½ teaspoons olive oil ⅛ teaspoon crushed red pepper flakes 1 leek, sliced ⅓ cup shallots, chopped ½ cup red bell pepper, chopped 4 cloves garlic, minced 2 cups baby carrots, halved 1 cup diced zucchini 1 (8 ounce) package seasoned tempeh ½ cup dry sherry 1 tomato, chopped 1 tablespoon tamari

Nutrition Info

118.4 calories carbohydrate: 13.8 g cholesterol: : - fat: 2.8 g fiber: 4.8 g protein: 7.7 g saturatedFat: 0.5 g servingSize: - sodium: 253.3 mg sugar: 4.8 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C).
Place oil and crushed red pepper in a stovetop-safe and oven proof 2 quart casserole dish. Saute over medium heat for 1 minute. Add leek, shallot, red bell pepper and garlic. Saute for 3 minutes. Add the carrots and zucchini. Saute, stirring frequently for 5 minutes. Add the tempeh and saute for 5 more minutes. Add the sherry, tomato and tamari. Saute for an additional 5 minutes.
Cover casserole dish and bake in at 350 degrees F (175 degrees C) for 30 minutes.

6 servings

This dish tastes like baked chicken and vegetables. So great that I tricked my uncle that it was REALLY meat!