Low FODMAP "Sausage" and Quinoa Stuffing
- Number of Servings: 6
Ingredients
227 gram(s) Lightlife Organic Soy Tempeh - Original (by EVELYNF) .5 bulb Fennel 1 pepper, large (3-3/4" long, 3" Yellow Peppers (bell peppers) 1 cup, chopped Kale 1 cup Ancient Harvest Quinoa Inca Red, 1/4 cup dry, 3/4 cup cooked 1 tsp Ancho Chile Powder - 1 tsp (by PANCHAK) 1 tsp chipotle chile pepper powder (by STICKFIGURE2) 0.5 oz Frieda's Dried Guajillo Chiles (by CHUCKLES0719) 1 tsp Coriander seed 1 tsp Cinnamon, ground 0.25 tsp Cayenne Pepper (Ground) 1 tsp Fennel seed 1 tbsp Extra Virgin Olive Oil 1 tbsp Balsamic Vinegar 1 tbsp Trader Joe's Coconut Aminos Seasoning Sauce (by STAN_CALIFORNIA)
Marinate the tempeh in the seasonings and vinegar and aminos. Saute in garlic flavored oil. Remove from pan.
Saute the fennel. Add in the kale and peppers. Then add in the quinoa and tempeh.
Put in roasted squash halves and top with some vegan cheese, back in oven until melted. Or serve however else you wish.
Serving Size: Makes about 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user BEKIS38.
Saute the fennel. Add in the kale and peppers. Then add in the quinoa and tempeh.
Put in roasted squash halves and top with some vegan cheese, back in oven until melted. Or serve however else you wish.
Serving Size: Makes about 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user BEKIS38.
Nutritional Info Amount Per Serving
- Calories: 160.8
- Total Fat: 5.4 g
- Cholesterol: 0.0 mg
- Sodium: 72.9 mg
- Total Carbs: 19.8 g
- Dietary Fiber: 6.6 g
- Protein: 10.0 g
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