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| Tempeh Turkey |
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| Authored By: Polly Pitchford, Full Spectrum Health™ |
| Don't wait until November to enjoy this dish. |
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| Diet Types: Low Carbohydrate, Vegan, Vegetarian |
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Ingredients:
- 2 packages Tempeh
- 2-4 tablespoons canola oil
- 2-3 cup water or vegetable broth
- 1-2 tablespoons mellow white Miso
- 1 tablespoon Dijon-style mustard
- 1/2 teaspoon Sage
- 1/4 teaspoon rosemary
- 1/2 teaspoon Thyme
- 1/2 teaspoon Marjoram
- 2 tablespoons Arrowroot
- 1/4 cup cool water to dissolve Arrowroot
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| Serves: 4 |
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| Cooking Time: 30 minutes - one hour |
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| Instructions: |
| Cut Tempeh into thin, bite-sized triangles. Heat oil in heavy pan; fry Tempeh until golden brown and drain on paper towels. Place fried Tempeh in a saucepan. Mix remaining ingredients (except Arrowroot) and pour over Tempeh. Bring stock to boil; lower flame and simmer 20-30 minutes. Pour Arrowroot mixture into broth and stir until sauce thickens. Adjust seasonings to taste. Water is used in the nutrition analysis rather than vegetable broth. |
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Nutrition Facts
Serving Size: 1
Servings per Recipe: 4 |
| Amount Per Serving |
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Calories 280
Calories from Fat 179 |
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| % Daily Value* |
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| Total Fat 20g |
31% |
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| Saturated Fat 3g |
13% |
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| Mono Fat 9g |
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| Poly Fat 6g |
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| Sodium 213mg |
9% |
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| Total Carbs 13g |
4% |
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| Dietary Fiber 1g |
3% |
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| Protein 16g |
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| Iron |
19% |
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| Calcium |
11% |
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| Vitamin C |
0% |
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| Vitamin E |
11% |
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| Vitamin A |
0% |
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| Vitamin B-12 |
2% |
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| Vitamin B-6 |
10% |
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| Pantothenic acid |
3% |
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| Niacin |
11% |
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| Riboflavin |
18% |
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| Thiamin |
7% |
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| Folate |
6% |
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| Selenium |
3% |
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| Manganese |
60% |
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| Copper |
25% |
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| Zinc |
8% |
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| Potassium |
10% |
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| Phosphorus |
23% |
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| Magnesium |
18% |
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| * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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