Baked Tempeh and Eggplant Masala with Kidney Beans and Wild Black Rice
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
View full nutritional breakdown of Baked Tempeh and Eggplant Masala with Kidney Beans and Wild Black Rice calories by ingredient
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.
https://www.nutritionforager.com.au
IG: www.instagram.com/foragewithg
Serving Size: makes 4
Number of Servings: 4
Recipe submitted by SparkPeople user FORAGEWITHG.
