Tempeh & Sauteed Veggies with Curry Recipe

Looking for an easy Tempeh & Sauteed Veggies with Curry recipe? Learn how to make Tempeh & Sauteed Veggies with Curry using healthy ingredients.


Submitted by mspw

Makes 5 servings



10 oz serving, 5 servings per batch

Recipe Ingredients for Tempeh & Sauteed Veggies with Curry

1 tbsp olive oil
1 cup cooked brown rice
1/2 onion, yellow
3 stalks celery
2 carrots, medium, diced
2 cups broccoli, chopped, stems & florets
2 cups zucchini, diced
12 oz tempeh, (1 pkg) plain, diced
1 cup chicken broth
1 tbsp soy sauce, or tamari
1/2 tsp sea salt
1/2 tsp black pepper, freshly ground
2 tbsp curry powder, mild

Recipe Directions for Tempeh & Sauteed Veggies with Curry

  1. may sub chick broth with veg broth to keep it vegan.

  2. PM me if you want directions.

Categories

Main Dish

Nutrition Facts
Serving Size 289.5g
Amount Per Serving
Calories
342
Calories from Fat
105
% Daily Value*
Total Fat
11.7g
18%
Saturated Fat
2.2g
11%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
453mg
19%
Potassium
782mg
22%
Total Carbohydrates
44.9g
15%
Dietary Fiber
4.7g
19%
Sugars
3.3g
Protein
18.5g
Vitamin A 89% Vitamin C 70%
Calcium 14% 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
  • No cholesterol
  • Very high in manganese
  • Very high in vitamin A
  • Very high in vitamin C
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