Garden Vegetable and Tempeh Saute - 19.2g Carbs
From: 1,001 Delicious Recipes For People with Diabetes
Servings: 4
Note: Vary the vegetables according to season and availability.
Serve over rice, fresh Chinese-style noodles, or pasta, if desired.
2 cups frozen stir-fry pepper blend
1 tsp minced garlic
1-2 tsp olive oil
1 package (8 ounces) tempeh, cut into 1/2-inch cubes
1 cup tomato juice
2 Tbsp tamari soy sauce
1 medium zucchini, sliced
2 cups (4 oz) sliced mushrooms
1 tsp dried basil leaves
1 tsp dried oregano leaves
1/4 tsp cayenne pepper
2 medium tomatoes, cut into wedges
Salt, to taste
Saute pepper blend and garlic in oil in large skillet
2 to 3 minutes. Add tempeh and cook 5 minutes.
Stir in remaining ingredients, except tomatoes and salt;
heat to boiling. Reduce heat and simmer, covered, until
vegetables are tender, about 5 minutes.
Add tomato wedges; cook, covered, until softened,
about 5 minutes. Season to taste with salt.
Servings: 4
Nutrition per Serving:
180 Calories, 6.1g Fat, 0mg Cholesterol,
732mg Sodium, 15.6g Protein, 19.2g Carbs
Diabetic Exchanges: 1 Vegetable, 1 Bread/Starch, 1 Meat, 1/2 Fat
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