Root Vegetable and Tempeh Sheperd's Pie Recipe

Looking for an easy Root Vegetable and Tempeh Sheperd's Pie recipe? Learn how to make Root Vegetable and Tempeh Sheperd's Pie using healthy ingredients.


Submitted by bailsj

Makes 4 servings



From Eat Clean vegetarian by Tosca Reno

Recipe Ingredients for Root Vegetable and Tempeh Sheperd's Pie

250 g tempeh
3 potatoes
1 carrot
1 swede
1 cup+slices parsnips
1 onion
1 tbsp olive oil
2 tbsp soy sauce
2 cloves garlic
1 cup cabbage
10 g vegetable Stock Cubes

Recipe Directions for Root Vegetable and Tempeh Sheperd's Pie

Directions p. 246 - Eat Clean Vegetarian
Categories

Main Dish

Nutrition Facts
Serving Size 427.6g
Amount Per Serving
Calories
356
Calories from Fat
101
% Daily Value*
Total Fat
11.2g
17%
Saturated Fat
2.0g
10%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
504mg
21%
Potassium
1500mg
43%
Total Carbohydrates
51.5g
17%
Dietary Fiber
9.3g
37%
Sugars
11.5g
Protein
17.4g
Vitamin A 52% Vitamin C 119%
Calcium 16% Iron 20%
* 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
  • No cholesterol
  • High in dietary fiber
  • High in manganese
  • High in phosphorus
  • High in potassium
  • High in vitamin A
  • Very high in vitamin C
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