Directions:
- Preheat oven to 500°.
- Combine oil and tempeh in a baking pan coated with cooking spray, tossing to coat tempeh. Bake at 500° for 10 minutes or until tempeh is browned on the edges, stirring once.
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion; sauté 3 minutes or until browned. Stir in salt, crushed red pepper, and garlic; sauté 30 seconds. Add broth; bring to a boil. Stir in tempeh, squash, zucchini, and mushrooms; simmer 5 minutes. Stir in tomatoes and bell pepper; simmer 5 minutes. Remove from heat; stir in basil, parsley, and juice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 187.62 Kcal (786 kJ) | ||
| Calories from fat | 62.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.89g | 11% | |
|---|---|---|---|
| Cholesterol | 0.31mg | 0% | |
| Sodium | 579.14mg | 24% | |
| Potassium | 857.04mg | 18% | |
| Total Carbs | 20.1g | 7% | |
| Sugars | 6.27g | 25% | |
| Dietary Fiber | 2.34g | 9% | |
| Protein | 14.78g | 30% | |
| Vitamin C | 48.2mg | 80% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 9.1mg | 50% | |
| Calcium | 104mg | 10% | |
| Amount Per 100 g | |||
| Calories | 60.56 Kcal (254 kJ) | ||
| Calories from fat | 20.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.22g | 11% | |
|---|---|---|---|
| Cholesterol | 0.1mg | 0% | |
| Sodium | 186.93mg | 24% | |
| Potassium | 276.62mg | 18% | |
| Total Carbs | 6.49g | 7% | |
| Sugars | 2.02g | 25% | |
| Dietary Fiber | 0.76g | 9% | |
| Protein | 4.77g | 30% | |
| Vitamin C | 15.6mg | 80% | |
| Vitamin A | 0.1mg | 12% | |
| Iron | 2.9mg | 50% | |
| Calcium | 33.6mg | 10% | |
* 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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