Oven Baked Tempeh recipe

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Ingredients

1 ½ teaspoons olive oil
⅛ teaspoon crushed red pepper flakes
1 leek, sliced
⅓ cup shallots, chopped
½ cup red bell pepper, chopped
4 cloves garlic, minced
2 cups baby carrots, halved
1 cup diced zucchini
1 (8 ounce) package seasoned tempeh
½ cup dry sherry
1 tomato, chopped
1 tablespoon tamari

Nutrition Info

118.4 calories
carbohydrate: 13.8 g
cholesterol: : -
fat: 2.8 g
fiber: 4.8 g
protein: 7.7 g
saturatedFat: 0.5 g
servingSize: -
sodium: 253.3 mg
sugar: 4.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Place oil and crushed red pepper in a stovetop-safe and oven proof 2 quart casserole dish. 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 sherry, tomato and tamari. Saute for an additional 5 minutes.

  3. Cover casserole dish and bake in at 350 degrees F (175 degrees C) for 30 minutes.

Recipe Yield

6 servings

Recipe Note

This dish tastes like baked chicken and vegetables. So great that I tricked my uncle that it was REALLY meat!

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