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Oven Baked Tempeh
  (8 ratings) Nutrition Information:
Calories: 708Protein: 0 g Carbs: 0 g Fat: 0 g Saturated Fat: 0 g Sodium: 0 mg Fiber: 0 g
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Ingredients:
1 1/2 teaspoons olive oil
1/8 teaspoon crushed red pepper flakes
1 leek, sliced
1/3 cup shallots, chopped
1/2 cup red bell pepper, chopped
4 cloves garlic, minced
2 cups baby carrots, halved
1 cup diced zucchini
1 (8 ounce) package seasoned tempeh
1/2 cup dry white wine
1 tomato, chopped
1 tablespoon tamari
1/8 teaspoon crushed red pepper flakes
1 leek, sliced
1/3 cup shallots, chopped
1/2 cup red bell pepper, chopped
4 cloves garlic, minced
2 cups baby carrots, halved
1 cup diced zucchini
1 (8 ounce) package seasoned tempeh
1/2 cup dry white wine
1 tomato, chopped
1 tablespoon tamari
Directions:
| 1 | Preheat oven to 350 °F. |
| 2 | Place oil and crushed red pepper in a Dutch oven. Saute over medium heat for 1 minute. Add leek, shallot, red bell pepper and garlic. Saute for 3 minutes. Add the carrots and zucchini. Saute, stirring frequently for 5 minutes. Add the tempeh and saute for 5 more minutes. Add the wine, tomato and tamari. Saute for an additional 5 minutes. |
| 3 | Cover Dutch oven and bake in at 350 °F for 30 minutes. |
| 4 | ENJOY! |
| Ratings & Reviews |
(8 ratings) |
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| Features from Our Dietitian |
 Dietitian ConsultMeghan Tiernan (MS, RD, LDN) is a registered dietitian with
a passion for helping others achieve a healthy lifestyle. She strives
to help others learn the most nutritious way to eat, in order to achieve
good health. |
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