Asian

Orange Vegetables with Tempeh takes 10 minutes to prepare.

Orange Vegetables with Tempeh takes 15 minutes to cook.

Orange Vegetables with Tempeh makes 4 servings.

The ingredients for Orange Vegetables with Tempeh are:

1 packet Panda brand sauce for orange chicken
1 small onion
1 small red bell pepper
1/2 cup canned crushed pineapple
1 package (212.5 grams) tempeh, I used Wildwood brand
21 baby carrots (or about 2 cups worth)
4 cups cooked white rice
1/4 cup (4 Tablespoons) silvered almonds for garnish

Here is how you make Orange Vegetables with Tempeh:

Fill a large bowl with about 1/2 an inch of water and put the tempeh on top. Cook in the microwave for 5 minutes. (You can skip this part, but pre-cooking the tempeh makes it easier to digest). Meanwhile, chop all the veggies except for the baby carrots, which will be left whole. In a microwave vegetable steaming bowl (I use a plastic one with a lid that has a little strainer on the bottom), place about 1/4 inch of water on the bottom and put your vegetables inside. Cook on high until just done, about 5 minutes. When the tempeh is cool enough to handle, chop it into cubes. In a large bowl, add the tempeh, vegetables and canned pineapple. Pour the sauce over everything and stir. Microwave for 3 minutes, until heated through.Serve with 1 cup of rice (I used white) and garnish with 1 Tablespoon of silvered almonds for each serving. Serving Size:?makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user STUDIO_VEG.

The nutritional information for Orange Vegetables with Tempeh is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 584.5

• Total Fat: 10.2 g
• Cholesterol: 0.0 mg
• Sodium: 792.8 mg
• Total Carbs: 108.9 g
• Dietary Fiber: 9.9 g
• Protein: 18.0 g

Orange Vegetables with Tempeh is Asian cuisine.

The dietary needs meet for Orange Vegetables with Tempeh is Vegan