>Recipes
Vegetable Tempeh
Makes 6 servings
Time to Prepare: 1:10
Time to Cook: 0:20
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Ingredients
16 oz Tempeh 1 1/2 cup Orange juice, raw 2 tsp Orange peel, raw 2 clove Garlic, raw 3/4 tsp Spices, marjoram, dried 1/2 tsp Spices, thyme, ground 1 pinch Spices, cinnamon, ground Cooking spray 1 large Onions, raw 3 med Tomatoes, red, ripe, raw, year round average 1 tbls Wheat flour, white, all-purpose, enriched, bleached 3 large Carrots, raw 3 med Potato, flesh and skin, raw 1 pinch Salt, table 1 pinch Spices, pepper, black
Directions
1. Arrange tempeh in shallow baking dish. Mix together orange juice, rind, garlic, marjoram, thyme, and cinnamon and pour over tempeh. Refrigerate for 1 hour. Drain and reserve marinade.
2. Spray large skillet with cooking spray and heat over medium heat. Saute tempeh until browned, about 3 minutes.
3. Add onion and saute until tender, about 5 to 8 minutes. Stir in tomatoes and cook over medium heat 2 to 3 minutes. Add flour and continue to cook for 2 minutes longer.
4. Add reserved marinade, carrots, and potatoes to skillet. Bring to a boil. Reduce heat and simmer, covered, until vegetables are tender, 10 to 15 minutes. Season with salt and pepper.
2. Spray large skillet with cooking spray and heat over medium heat. Saute tempeh until browned, about 3 minutes.
3. Add onion and saute until tender, about 5 to 8 minutes. Stir in tomatoes and cook over medium heat 2 to 3 minutes. Add flour and continue to cook for 2 minutes longer.
4. Add reserved marinade, carrots, and potatoes to skillet. Bring to a boil. Reduce heat and simmer, covered, until vegetables are tender, 10 to 15 minutes. Season with salt and pepper.
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