Orange Vegetables with Tempeh
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 584.5
- Total Fat: 10.2 g
- Cholesterol: 0.0 mg
- Sodium: 792.8 mg
- Total Carbs: 108.9 g
- Dietary Fiber: 9.9 g
- Protein: 18.0 g
View full nutritional breakdown of Orange Vegetables with Tempeh calories by ingredient
Introduction
This dish was delicious! It was like having Chinese take-out, but vegan and a much healthier portion. I found a packet of Panda brand orange sauce mix and went from there. This recipe would also we delicious with sweet and sour sauce. This dish was delicious! It was like having Chinese take-out, but vegan and a much healthier portion. I found a packet of Panda brand orange sauce mix and went from there. This recipe would also we delicious with sweet and sour sauce.Number of Servings: 4
Ingredients
-
1 packet Panda brand sauce for orange chicken
1 small onion
1 small red bell pepper
1/2 cup canned crushed pineapple
1 package (212.5 grams) tempeh, I used Wildwood brand
21 baby carrots (or about 2 cups worth)
4 cups cooked white rice
1/4 cup (4 Tablespoons) silvered almonds for garnish
Directions
Fill a large bowl with about 1/2 an inch of water and put the tempeh on top. Cook in the microwave for 5 minutes. (You can skip this part, but pre-cooking the tempeh makes it easier to digest). Meanwhile, chop all the veggies except for the baby carrots, which will be left whole.
In a microwave vegetable steaming bowl (I use a plastic one with a lid that has a little strainer on the bottom), place about 1/4 inch of water on the bottom and put your vegetables inside. Cook on high until just done, about 5 minutes.
When the tempeh is cool enough to handle, chop it into cubes. In a large bowl, add the tempeh, vegetables and canned pineapple. Pour the sauce over everything and stir. Microwave for 3 minutes, until heated through.
Serve with 1 cup of rice (I used white) and garnish with 1 Tablespoon of silvered almonds for each serving.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user STUDIO_VEG.
In a microwave vegetable steaming bowl (I use a plastic one with a lid that has a little strainer on the bottom), place about 1/4 inch of water on the bottom and put your vegetables inside. Cook on high until just done, about 5 minutes.
When the tempeh is cool enough to handle, chop it into cubes. In a large bowl, add the tempeh, vegetables and canned pineapple. Pour the sauce over everything and stir. Microwave for 3 minutes, until heated through.
Serve with 1 cup of rice (I used white) and garnish with 1 Tablespoon of silvered almonds for each serving.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user STUDIO_VEG.