Vegetarian

Low FODMAP "Sausage" and Quinoa Stuffing is for Dinner.

Low FODMAP "Sausage" and Quinoa Stuffing takes several minutes to prepare.

Low FODMAP "Sausage" and Quinoa Stuffing takes several minutes to cook.

Low FODMAP "Sausage" and Quinoa Stuffing makes 6 servings.

The ingredients for Low FODMAP "Sausage" and Quinoa Stuffing are:

227 gram(s) Lightlife Organic Soy Tempeh - Original (by EVELYNF)
.5 bulb Fennel
1 pepper, large (3-3/4" long, 3" Yellow Peppers (bell peppers)
1 cup, chopped Kale
1 cup Ancient Harvest Quinoa Inca Red, 1/4 cup dry, 3/4 cup cooked
1 tsp Ancho Chile Powder - 1 tsp (by PANCHAK)
1 tsp chipotle chile pepper powder (by STICKFIGURE2)
0.5 oz Frieda's Dried Guajillo Chiles (by CHUCKLES0719)
1 tsp Coriander seed
1 tsp Cinnamon, ground
0.25 tsp Cayenne Pepper (Ground)
1 tsp Fennel seed
1 tbsp Extra Virgin Olive Oil
1 tbsp Balsamic Vinegar
1 tbsp Trader Joe's Coconut Aminos Seasoning Sauce (by STAN_CALIFORNIA)

Here is how you make Low FODMAP "Sausage" and Quinoa Stuffing:

Marinate the tempeh in the seasonings and vinegar and aminos. Saute in garlic flavored oil. Remove from pan.Saute the fennel. Add in the kale and peppers. Then add in the quinoa and tempeh.Put in roasted squash halves and top with some vegan cheese, back in oven until melted. Or serve however else you wish.Serving Size: Makes about 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user BEKIS38.

The nutritional information for Low FODMAP "Sausage" and Quinoa Stuffing is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 160.8

• Total Fat: 5.4 g
• Cholesterol: 0.0 mg
• Sodium: 72.9 mg
• Total Carbs: 19.8 g
• Dietary Fiber: 6.6 g
• Protein: 10.0 g