Courtesy of Grain Bin
http://www.grainbininc.com

Tempeh with Wine and Rosemary

Diet Type: Vegan

Cooking Time: Under 30 minutes

Ingredients:

  1 package Tempeh, cut into 1/2
  1 1/2 cup water
  1/4 cup Tamari
  3 slices fresh ginger
  4 whole cloves garlic, peeled, halved
  1 teaspoon dried rosemary
  3 shallots, minced
  2-1/2 tablespoons olive oil
  1 teaspoon lemon juice
  1/2 cup dry white wine
  Parsley or scallions chopped for garnish
 
Directions:

Bring Tamari, water, ginger, garlic and rosemary to a boil. Add Tempeh and simmer 10 minutes. Strain Tempeh from stock and let cool. Heat skillet on high flame. Add olive oil and shallots. Sauté until almost translucent. Add Tempeh and brown. Add lemon juice, wine, and 1/4 cup of Tempeh marinade (cooking broth). Cook over high flame until liquid reduces slightly. Scrape browned pieces off bottom of pan while sautéing. Serve garnished with parsley or scallions.

Servings: 2

Author: Polly Pitchford, Full Spectrum Health™

 
Nutrition Facts

Serving Size: 1
Servings per Recipe: 2
Amount Per Serving 
Calories 398
Calories from Fat 234
 % Daily Value*
Total Fat 26g40%
  Saturated Fat 4g21%
  Mono Fat 15g 
  Poly Fat 5g 
Sodium 2031mg85%
Total Carbs 16g5%
  Dietary Fiber 1g3%
Protein 20g 
Iron26%
Calcium13%
Vitamin C6%
Vitamin E10%
Vitamin A2%
Vitamin B-122%
Vitamin B-620%
Pantothenic acid5%
Niacin19%
Riboflavin24%
Thiamin7%
Folate9%
Selenium3%
Manganese85%
Copper30%
Zinc9%
Potassium16%
Phosphorus30%
Magnesium24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.