Tempeh ragout

4 servings

Ingredients

Quantity Ingredient
8 ounces Tempeh; cut into cubes
1 Clove garlic; minced
1 teaspoon Vegetable bouillon
2 tablespoons Soy sauce
1 can Tomato sauce; (15 oz.)
½ cup Carrot; sliced
1 teaspoon Oregano
½ teaspoon Thyme
½ teaspoon Basil
½ teaspoon Paprika
½ teaspoon Black pepper
⅔ cup Mushrooms; sliced
1 Bell pepper; chopped
1 large Onion; chopped
½ cup Celery; chopped
1 teaspoon Soy oil; (orig was 1 tbsp)

Directions

Mix bouillon and soy sauce in a bowl (microwave to dissolve, if necessary).

Add cubed tempeh and mix together. Let sit. Saute carrots, celery, onion, garlic in soy oil: then add bell pepper and saute until tender. Add tomato sauce, seasonings, mushrooms and flavored tempeh. Simmer 5-10 minutes.

(Serve over rice or noodles.)

Makes 4 servings. Serving size: about 1 1 /2 cups. Per serving: 223 calories, 8 g fat, 1 g saturated fat, 16 g protein, 25 mg carbohydrate, 0 mg cholesterol,

1425 mg sodium, 9 g dietary fiber Per serving: 188 Calories; 6g Fat (26% calories from fat); 14g Protein; 24g Carbohydrate; 0mg Cholesterol; 921mg Sodium Food Exchanges: ½ Starch/Bread; 1 Lean Meat; 2½ Vegetable; ½ Fat Recipe by: Soyfoods USA, Vol. 4, No. 2 Posted to EAT-LF Digest by "Ellen C." <ellen@...> on Mar 17, 1999, converted by MM_Buster v2.0l.

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