Directions:
- Preheat oven to 350 degrees F (175 degrees C).
- Place oil and crushed red pepper in a stovetop-safe and oven proof 2 quart casserole dish. Saute over medium heat for 1 minute. Add leek, shallot, red bell pepper and garlic. Saute for 3 minutes. Add the carrots and zucchini. Saute, stirring frequently for 5 minutes. Add the tempeh and saute for 5 more minutes. Add the sherry, tomato and tamari. Saute for an additional 5 minutes.
- Cover casserole dish and bake in at 350 degrees F (175 degrees C) for 30 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 107.15 Kcal (449 kJ) | ||
| Calories from fat | 14.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.66g | 3% | |
|---|---|---|---|
| Sodium | 236.18mg | 10% | |
| Potassium | 499.81mg | 11% | |
| Total Carbs | 13.54g | 5% | |
| Sugars | 6.22g | 25% | |
| Dietary Fiber | 3.69g | 15% | |
| Protein | 3.98g | 8% | |
| Vitamin C | 36.2mg | 60% | |
| Vitamin A | 1.2mg | 39% | |
| Iron | 8.5mg | 47% | |
| Calcium | 56.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 52.89 Kcal (221 kJ) | ||
| Calories from fat | 7.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.82g | 3% | |
|---|---|---|---|
| Sodium | 116.57mg | 10% | |
| Potassium | 246.69mg | 11% | |
| Total Carbs | 6.68g | 5% | |
| Sugars | 3.07g | 25% | |
| Dietary Fiber | 1.82g | 15% | |
| Protein | 1.97g | 8% | |
| Vitamin C | 17.9mg | 60% | |
| Vitamin A | 0.6mg | 39% | |
| Iron | 4.2mg | 47% | |
| Calcium | 28mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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