Tempeh Ragout

Categories: Tvp, Seitan, Tempeh, Vegan, Vegetarian
Yield: 4 servings

8 oz Tempeh; cut into cubes
1 Clove garlic; minced
1 ts Vegetable bouillon
2 tb Soy sauce
1 cn Tomato sauce; (15 oz.)
1/2 c Carrot; sliced
1 ts Oregano
1/2 ts Thyme
1/2 ts Basil
1/2 ts Paprika
1/2 ts Black pepper
2/3 c Mushrooms; sliced
1 Bell pepper; chopped
1 lg Onion; chopped
1/2 c Celery; chopped
1 ts Soy oil; (orig was 1 tbsp)

Mix bouillon and soy sauce in a bowl (microwave to dissolve, if necessary).
Add cubed tempeh and mix together. Let sit. Saute carrots, celery, onion,
garlic in soy oil: then add bell pepper and saute until tender. Add tomato
sauce, seasonings, mushrooms and flavored tempeh. Simmer 5-10 minutes.
(Serve over rice or noodles.)

Makes 4 servings. Serving size: about 1 1 /2 cups. Per serving: 223
calories, 8 g fat, 1 g saturated fat, 16 g protein, 25 mg carbohydrate, 0
mg cholesterol,
1425 mg sodium, 9 g dietary fiber

Per serving: 188 Calories; 6g Fat (26% calories from fat); 14g Protein; 24g
Carbohydrate; 0mg Cholesterol; 921mg Sodium Food Exchanges: 1/2
Starch/Bread; 1 Lean Meat; 2 1/2 Vegetable; 1/2 Fat

Recipe by: Soyfoods USA, Vol. 4, No. 2

Posted to EAT-LF Digest by "Ellen C." on Mar 17,
1999,
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