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Oven Baked Tempeh

  • 6servings
  • 30minutes
  • 120calories

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Source: allrecipes.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3
MineralsPhosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 teaspoons olive oil

  2. 1/8 teaspoon crushed red pepper flakes

  3. 1 leek, sliced

  4. 1/3 cup shallots, chopped

  5. 1/2 cup red bell pepper, chopped

  6. 4 cloves garlic, minced

  7. 2 cups baby carrots, halved

  8. 1 cup diced zucchini

  9. 1 (8 ounce) package seasoned tempeh

  10. 1/2 cup dry sherry

  11. 1 tomato, chopped

  12. 1 tablespoon tamari

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Place oil and crushed red pepper in a stovetop-safe and oven proof 2 quart casserole dish. 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 sherry, tomato and tamari. Saute for an additional 5 minutes.

  3. Cover casserole dish and bake in at 350 degrees F (175 degrees C) for 30 minutes.

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