Baked Tempeh and Eggplant Masala with Kidney Beans and Wild Black Rice

Baked Tempeh and Eggplant Masala with Kidney Beans and Wild Black Rice
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 295.7
  • Total Fat: 9.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 364.9 mg
  • Total Carbs: 39.7 g
  • Dietary Fiber: 7.0 g
  • Protein: 15.5 g

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Introduction

visit blog Forage with G for recipe:
https://www.nutritionforager.co
m.au

IG: www.instagram.com/foragewithg
visit blog Forage with G for recipe:
https://www.nutritionforager.co
m.au

IG: www.instagram.com/foragewithg

Number of Servings: 4

Ingredients

    150 grams Tempeh
    2 tsp ginger minced (by MOMMA371)
    1 tsp Garam Masala (by BIGGIRL2082010)
    1 tsp Paprika
    0.5 tsp Tumeric (by CINDERRELIC)
    1 tsp Himalayan Pink Salt (by WJHUNTER)
    1 serving Bragg - Premium Nutritional Yeast Seasoning (1Tbsp/5g)
    1 wedge yields Lemon Juice
    1 tbsp Extra Virgin Olive Oil
    1 cup (1" cubes) Eggplant
    1 cup Beans, red kidney
    1 cup Coconut Milk (Silk)
    0.5 slice, medium (1/8" thick) Onions, raw
    3 serving Garlic (1 clove) (by AIRAMEI)
    1 pepper Peppers, hot chili, red, fresh
    2 slice, medium (1/4" thick) Red Ripe Tomatoes
    0.5 tsp coconut sugar, Madhava™ Organic (1 t)
    0.25 tsp Cayenne Pepper (Ground)
    0.5 cup Imagine Organic Vegetable Stock (by HEALTHIERANN66)
    2 cup Wild Rice

Directions

see blog Forage with G for recipe:
https://www.nutritionforager.com.au

IG: www.instagram.com/foragewithg

Serving Size: makes 4

Number of Servings: 4

Recipe submitted by SparkPeople user FORAGEWITHG.

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