Vegetarian

Vegan Saut?ed Tempeh Mushrooms and Spinach takes 15 minutes to prepare.

Vegan Saut?ed Tempeh Mushrooms and Spinach takes 40 minutes to cook.

Vegan Saut?ed Tempeh Mushrooms and Spinach makes 3 servings.

The ingredients for Vegan Saut?ed Tempeh Mushrooms and Spinach are:

1 package 8 oz package tempeh (I used 3 grain), cubed
1 cup diced onions
2 to 2 1/2 tablespoons extra virgin olive oil separated
2 - 10 oz packages fresh spinach
2 tablespoon balsamic vinegar
2 cloves minced garlic
1 cup chopped mushrooms, your choice (portabello, shiitake, etc)
1/4 teaspoon salt

Here is how you make Vegan Saut?ed Tempeh Mushrooms and Spinach:

1. Saut? tempeh in 10" saut? pan with 1 tablespoon olive oil, over medium to low heat for 12 to 15 minutues. Turn the tempeh frequently to brown on all sides and avoid sticking. Add additional approximately 1/4 - 1/2 tablespoon of olive oil during cooking, if needed, to prevent tempeh from sticking.2. Add onions, garlic, & 1/2 - 1 tablespoon olive oil to tempeh. Continue to saut?, stirring frequently.3. About 5 minutes after adding onions, stir in mushrooms & salt. Cover and let cook for about 10 minutes, until mushrooms have softened, stirring occasionally.4. Add the balsamic vinegar and stir thoroughly. Cover and cook for 5 minutes, stirring periodically.5. Begin to stir in spinach. Stir in 1 handful until it is thoroughly wilted, then repeated with next handful until all spinach as been added in. 6. Remove from heat and serve. Enjoy!Serving Size: 3 servingsNumber of Servings: 3Recipe submitted by SparkPeople user JENKNITS.

The nutritional information for Vegan Saut?ed Tempeh Mushrooms and Spinach is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 302.7

• Total Fat: 18.4 g
• Cholesterol: 0.0 mg
• Sodium: 356.4 mg
• Total Carbs: 21.3 g
• Dietary Fiber: 5.4 g
• Protein: 20.9 g

The dietary needs meet for Vegan Saut?ed Tempeh Mushrooms and Spinach is Vegan