Tempeh w/ Light Coconut Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
----------------1 package tempeh, sliced 1/2 teaspoon ground cumin 1 cup light coconut milk 1 cup original almond breeze2 Tbps of extra virgin oilve oil1 onion, sliced 2 jalapenos (or to your taste), sliced 1 red bell pepper, sliced in small pieces2 tsp sucanant1 clove garlic, minced1 inch pc. ginger, grated fine
Heat a wok and add the olive oil. Then fry tempeh strips on both sides until browned. Add onion, cumin, ginger, garlic, and saute for 1 minute.
Add the light coconut milk and almond breeze together with peppers, and sugar. Simmer for 15 minutes. .
Serve over brown rice or quinoa (calories are not included in the total)
Number of Servings: 4
Recipe submitted by SparkPeople user CHASINGPAVEMENT.
Add the light coconut milk and almond breeze together with peppers, and sugar. Simmer for 15 minutes. .
Serve over brown rice or quinoa (calories are not included in the total)
Number of Servings: 4
Recipe submitted by SparkPeople user CHASINGPAVEMENT.
Nutritional Info Amount Per Serving
- Calories: 249.3
- Total Fat: 15.4 g
- Cholesterol: 0.0 mg
- Sodium: 48.5 mg
- Total Carbs: 16.0 g
- Dietary Fiber: 7.4 g
- Protein: 11.9 g
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