tempeh and Winter Vegetables

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 445.8
  • Total Fat: 17.7 g
  • Cholesterol: 10.2 mg
  • Sodium: 711.8 mg
  • Total Carbs: 57.2 g
  • Dietary Fiber: 6.1 g
  • Protein: 18.9 g

View full nutritional breakdown of tempeh and Winter Vegetables calories by ingredient
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Number of Servings: 6


    2 tablespoons butter
    2 tablespoons olive oil
    3 cloves garlic, minced
    1 tablespoon minced ginger root
    2 sprigs fresh rosemary
    16 oz tempeh
    2 1/2 cups water
    4 tablespoons soy sauce
    2 medium onions, sliced
    3 cups cubed sweet potatoes
    2 cups cubed or sliced beets
    2 cups sliced carrots
    2 tablespoons cornstarch


Preheat oven to 400F.

Saute garlic, ginger and rosemary in butter and olive oil in an oven-proof pan for 2 minutes. Add tempeh. Mix together 1 cup water, 2 tablespoons soy sauce and maple syrup, and pour over tempeh.

Place vegetables on top of tempeh in this order: sweet potatoes, beets, carrots. Cover and bring to a boil. Transfer to oven and bake until vegetables are tender, about 25 minutes.

With a slotted spoon, transfer vegetables and tempeh to a serving bowl, leaving the juices in the pan. Place pan over medium heat. Combine 1 1/2 cups of water, 2 tablespoons soy sauce and cornstarch, and whisk into juices in pan. Simmer, stirring constantly, until thick. Pour over tempeh and vegetables.

Serve over rice (not included in calorie count).

Makes 6 1 1/2-cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user PARROTWOMAN.

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