Rating: 4 stars 4.2
35 Ratings
  • 5 star values: 13
  • 4 star values: 16
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 0

This dish tastes like baked chicken and vegetables. So great that I tricked my uncle that it was REALLY meat!

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Recipe Summary

prep:
40 mins
cook:
30 mins
total:
1 hr 10 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Place oil and crushed red pepper in a stovetop-safe and oven proof 2 quart casserole dish. Saute over medium heat for 1 minute. Add leek, shallot, red bell pepper and garlic. Saute for 3 minutes. Add the carrots and zucchini. Saute, stirring frequently for 5 minutes. Add the tempeh and saute for 5 more minutes. Add the sherry, tomato and tamari. Saute for an additional 5 minutes.

  • Cover casserole dish and bake in at 350 degrees F (175 degrees C) for 30 minutes.

Nutrition Facts

118 calories; protein 7.7g; carbohydrates 13.8g; fat 2.8g; sodium 253.3mg. Full Nutrition
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