Photo: Charles Deluvio
Estimated Nutrition (whole recipe, rough)
377
Calories
20g
Protein
24g
Fat
27g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Tempeh | 100g | 160 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
- =
Directions
1
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.
2
Yield: 4 servings.
3
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.
Recipe sourced from
fandom