Healthy Recipes
Authored By:  Polly Pitchford, Full Spectrum Health™
Don't wait until November to enjoy this dish.
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.

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    Nutrition Facts

    Serving Size: 1
    Servings per Recipe: 4
    Amount Per Serving 
    Calories 280
    Calories from Fat 179
     % Daily Value*
    Total Fat 20g31%
      Saturated Fat 3g13%
      Mono Fat 9g 
      Poly Fat 6g 
    Sodium 213mg9%
    Total Carbs 13g4%
      Dietary Fiber 1g3%
    Protein 16g 
    Iron19%
    Calcium11%
    Vitamin C0%
    Vitamin E11%
    Vitamin A0%
    Vitamin B-122%
    Vitamin B-610%
    Pantothenic acid3%
    Niacin11%
    Riboflavin18%
    Thiamin7%
    Folate6%
    Selenium3%
    Manganese60%
    Copper25%
    Zinc8%
    Potassium10%
    Phosphorus23%
    Magnesium18%
    * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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