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Oven Baked Tempeh
Oven Baked Tempeh

Category: Main Dish | Serves: 6

(8 ratings)

Nutrition Information:
Calories: 136
Protein: 8 g
Carbs: 13 g
Fat: 4 g
Saturated Fat: 1 g
Sodium: 115 mg
Fiber: 3 g

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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
1 cup carrots, chopped
1 cup diced zucchini
1 (8 ounce) package seasoned tempeh
1/2 cup dry white wine
1 tomato, chopped
1 tablespoon low sodium soy sauce
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 soy sauce. Saute for an additional 5 minutes.
3 Cover Dutch oven and bake in at 350 °F for 30 minutes.

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