Tom's temp-eh veggie stew

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 267.4
  • Total Fat: 9.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 61.1 mg
  • Total Carbs: 34.9 g
  • Dietary Fiber: 5.0 g
  • Protein: 11.2 g

View full nutritional breakdown of Tom's temp-eh veggie stew calories by ingredient


Introduction

This stew is easy to make, tasty and filling. serve over rice or noodles. This stew is easy to make, tasty and filling. serve over rice or noodles.
Number of Servings: 6

Ingredients

    2 tablespoons olive oil
    1 medium onion
    2-3 cloves of garlic, chopped
    3 cups mushroom
    3 celery stalks, chopped
    2 28 oz cans of diced tomatoes with basil, garlic, and oregano
    3 large zucchini
    2 cups of chopped carrots
    8 oz organic garden veggie temp-eh

Directions

heat the oil over medium high heat in a large pot, then add garlic, then onions, then mushrooms. then celery, then carrots. After sautéing veggies add diced tomatoes and sliced zucchini. Add salt and pepper to your taste. Cook on low boil for 20-30 minutes. Serve over brown rice, or noodles, or whatever grain you wish.

Serving Size: makes 6 3-cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user TBUECHNERIII.