Indian

Baked Tempeh and Eggplant Masala with Kidney Beans and Wild Black Rice is for Dinner.

Baked Tempeh and Eggplant Masala with Kidney Beans and Wild Black Rice takes 30 minutes to prepare.

Baked Tempeh and Eggplant Masala with Kidney Beans and Wild Black Rice takes 1 minutes to cook.

Baked Tempeh and Eggplant Masala with Kidney Beans and Wild Black Rice makes 4 servings.

The ingredients for Baked Tempeh and Eggplant Masala with Kidney Beans and Wild Black Rice are:

150 grams Tempeh
2 tsp ginger minced (by MOMMA371)
1 tsp Garam Masala (by BIGGIRL2082010)
1 tsp Paprika
0.5 tsp Tumeric (by CINDERRELIC)
1 tsp Himalayan Pink Salt (by WJHUNTER)
1 serving Bragg - Premium Nutritional Yeast Seasoning (1Tbsp/5g)
1 wedge yields Lemon Juice
1 tbsp Extra Virgin Olive Oil
1 cup (1" cubes) Eggplant
1 cup Beans, red kidney
1 cup Coconut Milk (Silk)
0.5 slice, medium (1/8" thick) Onions, raw
3 serving Garlic (1 clove) (by AIRAMEI)
1 pepper Peppers, hot chili, red, fresh
2 slice, medium (1/4" thick) Red Ripe Tomatoes
0.5 tsp coconut sugar, Madhava? Organic (1 t)
0.25 tsp Cayenne Pepper (Ground)
0.5 cup Imagine Organic Vegetable Stock (by HEALTHIERANN66)
2 cup Wild Rice

Here is how you make Baked Tempeh and Eggplant Masala with Kidney Beans and Wild Black Rice:

see blog Forage with G for recipe:https://www.nutritionforager.com.auIG: www.instagram.com/foragewithgServing Size: makes 4Number of Servings: 4Recipe submitted by SparkPeople user FORAGEWITHG.

The nutritional information for Baked Tempeh and Eggplant Masala with Kidney Beans and Wild Black Rice is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 295.7

• Total Fat: 9.8 g
• Cholesterol: 0.0 mg
• Sodium: 364.9 mg
• Total Carbs: 39.7 g
• Dietary Fiber: 7.0 g
• Protein: 15.5 g

Baked Tempeh and Eggplant Masala with Kidney Beans and Wild Black Rice is Indian cuisine.

The dietary needs meet for Baked Tempeh and Eggplant Masala with Kidney Beans and Wild Black Rice is Vegan