Submitted by: Ana
Prep Time: approx. 40 Minutes
Cook Time: approx. 30 Minutes
” This dish tastes like baked chicken and vegetables.
So great that I tricked my uncle that it was REALLY meat! ”
1 1/2 teaspoons olive oil
1/8 teaspoon crushed red pepper flakes
1 leek, sliced
1/3 cup shallots, chopped
1/2 cup red bell pepper, chopped
4 cloves garlic, minced
2 cups halved baby carrots
1 cup diced zucchini
1 (8 ounce) package seasoned tempeh
1/2 cup dry sherry
1 tomato, chopped
1 tablespoon tamari
1 Preheat oven to 350 degrees F (175 degrees C).
2 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.
3 Cover casserole dish and bake in at 350 degrees F
(175 degrees C) for 30 minutes.
Nutrition at a glance
Servings Per Recipe: 6
amount per serving
Total Fat 3g