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  1. -- --VEGETARIAN TIMES -- JULY 94--

  2. 8 oz Tempeh -- cut into 1" cubes

  3. 1 1/2 c Onion -- chopped

  4. 2 Garlic cloves -- minced

  5. 1 3/4 c Vegetable broth, or more if

  6. -needed 2 ts Fresh ginger root -- minced

  7. 3 c Mushrooms -- sliced

  8. 1 t Ground cumin

  9. 1 1/2 ts Chili powder

  10. 1/4 ts Ground cloves

  11. 2 c Navy beans -- cooked

  12. 1 c Green bell pepper -- chopped

  13. 1 c Red bell pepper -- chopped

  14. 1/2 cup vegetable broth, stirring occasionally, until onion is soft and liquid has evaporated, about 10 minutes. Mix in remaining

  15. 1 1/4 cup broth and remaining ingredients; simmer

  16. 15 to 20 minutes. Add additional broth as necessary. Serves

  17. 4. Per serving:

  18. 308 cal;

  19. 18 g prot;

  20. 4 g fat;

  21. 72 g carb;

  22. 0 chol;

  23. 52 mg sod;

  24. 10 g fiber; 12% of calories from fat

  25. 17, 1994 by DEEANNE From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI

  26. 71511,2253, Internet This e-mail address is being protected from spambots. You need JavaScript enabled to view it , moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes

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