1 hour, 10 minutes
Serving Ideas: Serve with "Tofu Sour Cream" (use search).
- Can be served either as a side dish, or as a filling in enchiladas or burritos.
1 1/2 teaspoons olive oil
2 teaspoons cumin seed
1/8 teaspoon cayenne, (or more to taste)
1/2 pound mushrooms, sliced (about 2 cups)
1 large onion, chopped
6 garlic cloves, minced
1/2 teaspoon ground fennel seed
1 1/2 tablespoons dried basil
8 ounces tempeh, thawed, diced small
28 ounces tomatoes, low sodium, diced
1/4 teaspoon sea salt
2 tablespoons brown rice flour, (or spelt flour)
1 tablespoon Tamari soy sauce
Makes 8 servings.
Heat a large pot over medium-high heat and add oil. Saute cumin seed and cayenne briefly, and then add
the mushrooms. Cook mushrooms until liquid is gone, and then add the onion and garlic, and cook until
they begin to brown a little. Add the ground fennel seeds and basil. Cook 2 more minutes. Add the
tempeh, tomatoes, and salt and simmer for 30+ minutes.
To thicken, add the flour, sprinkling in a tablespoon at a time, stirring well after each addition. If the
mixture is not as thick as you would like, you can add additional tablespoons of flour.
Before serving, stir in tamari.
Per serving: 115 Calories; 4g Fat (26% calories from fat); 8g Protein; 15g Carbohydrate; 0mg Cholesterol; 203mg
Sodium
Serving Ideas: Serve with "Tofu Sour Cream" (use search).
- Can be served either as a side dish, or as a filling in enchiladas or burritos.
1 1/2 teaspoons olive oil
2 teaspoons cumin seed
1/8 teaspoon cayenne, (or more to taste)
1/2 pound mushrooms, sliced (about 2 cups)
1 large onion, chopped
6 garlic cloves, minced
1/2 teaspoon ground fennel seed
1 1/2 tablespoons dried basil
8 ounces tempeh, thawed, diced small
28 ounces tomatoes, low sodium, diced
1/4 teaspoon sea salt
2 tablespoons brown rice flour, (or spelt flour)
1 tablespoon Tamari soy sauce
Makes 8 servings.
Heat a large pot over medium-high heat and add oil. Saute cumin seed and cayenne briefly, and then add
the mushrooms. Cook mushrooms until liquid is gone, and then add the onion and garlic, and cook until
they begin to brown a little. Add the ground fennel seeds and basil. Cook 2 more minutes. Add the
tempeh, tomatoes, and salt and simmer for 30+ minutes.
To thicken, add the flour, sprinkling in a tablespoon at a time, stirring well after each addition. If the
mixture is not as thick as you would like, you can add additional tablespoons of flour.
Before serving, stir in tamari.
Per serving: 115 Calories; 4g Fat (26% calories from fat); 8g Protein; 15g Carbohydrate; 0mg Cholesterol; 203mg
Sodium
