You are here

Tempeh Etouffee

Fresh.n.Natural's picture
Ingredients
  Soy/Multi grain / italiano tempeh 12 Ounce, cubed (360 Gram Package)
  Chopped tomatoes/16 ounce canned stewed tomatoes 2 Cup (32 tbs) (With Juice)
  Dry mustard/1 teaspoon prepared mustard 1⁄4 Teaspoon
  Tabasco/1 teaspoon cayenne pepper 2 Teaspoon
  Green onions 1 Bunch (100 gm), chopped
  Green bell pepper 1 , chopped
  Yellow onion 1 , chopped
  Garlic 2 Clove (10 gm), minced
  Water 180 Milliliter (3/4 Cup)
  Thyme 2 Teaspoon
  Basil 15 Milliliter (1 Tablespoon)
  Parsley 30 Milliliter (2 Tablespoon)
  Soy sauce 30 Milliliter (2 Tablespoon)
  Lemon juice 30 Milliliter (2 Tablespoon)
  Flour 30 Milliliter (2 Tablespoon)
Directions

Place everything, except the flour, in a pot; bring to a boil.
Stir in the flour.
Simmer 1/2 hour.

Recipe Summary

Method: 
Boiled
Ingredient: 
Vegetable

Rate It

Your rating: None
4.18611
Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1848 Calories from Fat 627

% Daily Value*

Total Fat 70 g107.6%

Saturated Fat 10.2 g50.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1811.6 mg75.5%

Total Carbohydrates 174 g58.1%

Dietary Fiber 47.9 g191.7%

Sugars 41.8 g

Protein 139 g277.8%

Vitamin A 231.9% Vitamin C 513.9%

Calcium 119.5% Iron 351%

*Based on a 2000 Calorie diet

0 Comments

Tempeh Etouffee Recipe