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Tempeh Stew with Brussels Sprouts, Sweet Potatoes, and Shiitakes
VEGKITCHEN14Ingredients
50Minutes
270Calories
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Ingredients
US|METRIC
7 SERVINGS
- 2 Tbsp. extra-virgin olive oil
- 1 lb. tempeh (two 8-ounce packages, cut into ½-inch cubes)
- 2 1/2 cups water
- 1/2 cup dry white wine
- 2 Tbsp. prepared mustard
- 8 fresh shiitake mushrooms (stemmed and sliced)
- 2 cups yams (coarsely chopped, or sweet potatoes , skin scrubbed and left on if organic)
- 1 1/2 cups carrots (peeled and coarsely chopped)
- 1 1/2 cups Brussels sprouts (trimmed and halved)
- 1 1/2 cups red onion (coarsely chopped)
- 1 1/2 Tbsp. dark miso (such as mugi or hatch)
- 2 tsp. dried thyme
- 1 1/2 tsp. dried sage
- 1 tsp. dried rosemary
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NutritionView More
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270Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories270Calories from Fat100 |
| % DAILY VALUE |
| Total Fat11g17% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium90mg4% |
| Potassium900mg26% |
| Protein15g |
| Calories from Fat100 |
| % DAILY VALUE |
| Total Carbohydrate28g9% |
| Dietary Fiber5g20% |
| Sugars4g |
| Vitamin A80% |
| Vitamin C45% |
| Calcium10% |
| Iron15% |
* 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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