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Jeanne Bowers: "Turned out fantastic. I used Basmati rice, becaus…" Read More
9Ingredients
50Minutes
420Calories
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Ingredients
US|METRIC
3 SERVINGS
- 8 oz. tempeh
- 3 Tbsp. soy sauce (I prefer shoyu sauce)
- 3 Tbsp. maple syrup
- 1 tsp. rice vinegar
- 2 cloves garlic (peeled, crushed and chopped)
- 1/2 tsp. chipotle (powdered, or a couple pinches of cayenne)
- 2 portobello mushrooms
- 2 1/2 cups cooked quinoa (or brown rice)
- green beans (a handful of blanched)
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NutritionView More
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420Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories420Calories from Fat100 |
| % DAILY VALUE |
| Total Fat11g17% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol |
| Sodium930mg39% |
| Potassium930mg27% |
| Protein23g |
| Calories from Fat100 |
| % DAILY VALUE |
| Total Carbohydrate59g20% |
| Dietary Fiber6g24% |
| Sugars15g |
| Vitamin A6% |
| Vitamin C8% |
| Calcium15% |
| Iron25% |
* 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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Reviews(2)
Jeanne Bowers 5 years ago
Turned out fantastic. I used Basmati rice, because that’s what I had on hand. I also subbed one chipotle in adobo sauce for the powder. It was so good!
Roy 7 years ago
I tried this recipe to cater to my 9 year old son who is the only vegetarian in our family. I was skeptical if anyone would like it, but was pleasantly surprised when three out of four people loved it. We'll definitely try tempeh again.