Asian Ginger Butternut Squash & Tempeh (Vegan) Recipe

Looking for an easy Asian Ginger Butternut Squash & Tempeh (vegan) recipe? Learn how to make Asian Ginger Butternut Squash & Tempeh (vegan) using healthy ingredients.


Submitted by supersized

Makes 4 servings



Butternut Squash & Winter vegetables with Ginger, soy sauce and honey.

Recipe Ingredients for Asian Ginger Butternut Squash & Tempeh (vegan)

1000 g Butternut Squash, diced
500 g Yam, diced
100 g Zucchini, diced
120 g Mushroom, whole
40 g Onions, diced
85 g Tempeh
20 g Ginger
2 tbsp Olive Oil
1 tbsp Soy Sauce
1 tbsp Honey

Recipe Directions for Asian Ginger Butternut Squash & Tempeh (vegan)

  1. Dice all vegetables except Mushrooms

  2. Dice Tempah

  3. Combined Vegetables & Tempeh in a non-stick roasting pan

  4. Grate Ginger

  5. Combined ginger, olive oil, soy sauce and honey in a small bowl & mix.

  6. Pour over vegetables & mix

  7. Roast in oven until squash and yams are soft about 425F for 45 min.

Categories

Main Dish, Vegetarian

Nutrition Facts
Serving Size 482.2g
Amount Per Serving
Calories
408
Calories from Fat
89
% Daily Value*
Total Fat
9.9g
15%
Saturated Fat
1.6g
8%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
254mg
11%
Potassium
2059mg
59%
Total Carbohydrates
76.4g
25%
Dietary Fiber
11.2g
45%
Sugars
12.0g
Protein
10.3g
Vitamin A 536% Vitamin C 123%
Calcium 17% Iron 22%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in saturated fat
  • No cholesterol
  • High in dietary fiber
  • Very high in manganese
  • High in potassium
  • Very high in vitamin A
  • Very high in vitamin C
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