Vegan Sautéed Tempeh Mushrooms & Spinach

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 302.7
  • Total Fat: 18.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 356.4 mg
  • Total Carbs: 21.3 g
  • Dietary Fiber: 5.4 g
  • Protein: 20.9 g

View full nutritional breakdown of Vegan Sautéed Tempeh Mushrooms & Spinach calories by ingredient
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A filling, tasting & delicious vegan dish that is full of protein! A filling, tasting & delicious vegan dish that is full of protein!
Number of Servings: 3


    1 package 8 oz package tempeh (I used 3 grain), cubed
    1 cup diced onions
    2 to 2 1/2 tablespoons extra virgin olive oil separated
    2 - 10 oz packages fresh spinach
    2 tablespoon balsamic vinegar
    2 cloves minced garlic
    1 cup chopped mushrooms, your choice (portabello, shiitake, etc)
    1/4 teaspoon salt


Is amazing by itself, or with a side!


1. Sauté tempeh in 10" sauté pan with 1 tablespoon olive oil, over medium to low heat for 12 to 15 minutues. Turn the tempeh frequently to brown on all sides and avoid sticking. Add additional approximately 1/4 - 1/2 tablespoon of olive oil during cooking, if needed, to prevent tempeh from sticking.
2. Add onions, garlic, & 1/2 - 1 tablespoon olive oil to tempeh. Continue to sauté, stirring frequently.
3. About 5 minutes after adding onions, stir in mushrooms & salt. Cover and let cook for about 10 minutes, until mushrooms have softened, stirring occasionally.
4. Add the balsamic vinegar and stir thoroughly. Cover and cook for 5 minutes, stirring periodically.
5. Begin to stir in spinach. Stir in 1 handful until it is thoroughly wilted, then repeated with next handful until all spinach as been added in.
6. Remove from heat and serve. Enjoy!

Serving Size: 3 servings

Number of Servings: 3

Recipe submitted by SparkPeople user JENKNITS.

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