Difference between revisions of "Tempeh Chili"
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* 2 teaspoons [[garlic powder]] | * 2 teaspoons [[garlic powder]] | ||
* 1 teaspoon [[cumin]] | * 1 teaspoon [[cumin]] | ||
| − | == | + | == Procedures == |
Cut the [[tempeh]] into small cubes. Sauté in [[oil]] for about 10 minutes, until lightly browned. Add remainder of ingredients and simmer for 20 minutes. Serve over [[rice]]. | Cut the [[tempeh]] into small cubes. Sauté in [[oil]] for about 10 minutes, until lightly browned. Add remainder of ingredients and simmer for 20 minutes. Serve over [[rice]]. | ||
Latest revision as of 18:04, 29 June 2012
Description
Ingredients
- 2 tablespoons oil
- 8 ounces tempeh
- 1 large Onion, diced
- 2 1/2 cups tomato sauce
- 3 tablespoons chili powder (or to taste)
- 1 tablespoon tamari
- 1 tablespoon dry mustard
- 2 teaspoons garlic powder
- 1 teaspoon cumin
Procedures
Cut the tempeh into small cubes. Sauté in oil for about 10 minutes, until lightly browned. Add remainder of ingredients and simmer for 20 minutes. Serve over rice.
Yield: 4 servings.
Per serving: 270 calories; 15 grams protein (21%); 12 grams fat (38%); 30 grams carbohydrate (41%); 12 grams fat (38%); 1,242 mg sodium, 5.5 grams dietary fiber.
