Vegetarian

tempeh and Winter Vegetables is for Dinner.

tempeh and Winter Vegetables takes 30 minutes to prepare.

tempeh and Winter Vegetables takes 25 minutes to cook.

tempeh and Winter Vegetables makes 6 servings.

The ingredients for tempeh and Winter Vegetables are:

2 tablespoons butter
2 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon minced ginger root
2 sprigs fresh rosemary
16 oz tempeh
2 1/2 cups water
4 tablespoons soy sauce
2 medium onions, sliced
3 cups cubed sweet potatoes
2 cups cubed or sliced beets
2 cups sliced carrots
2 tablespoons cornstarch

Here is how you make tempeh and Winter Vegetables:

Preheat oven to 400F.Saute garlic, ginger and rosemary in butter and olive oil in an oven-proof pan for 2 minutes. Add tempeh. Mix together 1 cup water, 2 tablespoons soy sauce and maple syrup, and pour over tempeh.Place vegetables on top of tempeh in this order: sweet potatoes, beets, carrots. Cover and bring to a boil. Transfer to oven and bake until vegetables are tender, about 25 minutes.With a slotted spoon, transfer vegetables and tempeh to a serving bowl, leaving the juices in the pan. Place pan over medium heat. Combine 1 1/2 cups of water, 2 tablespoons soy sauce and cornstarch, and whisk into juices in pan. Simmer, stirring constantly, until thick. Pour over tempeh and vegetables. Serve over rice (not included in calorie count).Makes 6 1 1/2-cup servingsNumber of Servings: 6Recipe submitted by SparkPeople user PARROTWOMAN.

The nutritional information for tempeh and Winter Vegetables is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 445.8

• Total Fat: 17.7 g
• Cholesterol: 10.2 mg
• Sodium: 711.8 mg
• Total Carbs: 57.2 g
• Dietary Fiber: 6.1 g
• Protein: 18.9 g

The dietary needs meet for tempeh and Winter Vegetables is Vegetarian