Time to prepare: 10 mins to prep
Time to cook: 20 mins to cook
Time to cook: 20 mins to cook
Amount to eat (1 serving)
Sugars
Sugar: 0g
Sucrose: 0g
Glucose: 0g
Fructose: 0g
Lactose: 0g
Maltose: 0g
Galactose: 0g
Starch: 0g
Fats
Saturated: 3.9g
Monounsaturated:7.9g
Polyunsaturated: 7.7g
Trans: 0g
Fatty Acids
Total Omega 3: 0g
Total Omega 6: 0g
ALA: 0g
DHA: 0g
EPA: 0g
DPA: 0g
Nutritional Info
Fiber: 10.7g 43%
Net Carbs: 34
Sodium: 1075.7mg 45%
Potassium: 1143.1
Cholesterol: 0
Nutritional Values (g)
Calories: 493 Fat: 22g
Protein: 35g Carbs: 45g
Protein: 35g Carbs: 45g
Recipe Instructions
Ingredients
Tempeh (NAN)
8 oz / 227 grams
8 oz / 227 grams
Mixed vegetables (Frozen, unprepared)
2 cup / 450 grams
2 cup / 450 grams
Soy sauce (Made from soy and wheat (shoyu))
2 tbsp / 32 grams
2 tbsp / 32 grams
Peanuts (All types, raw)
1/4 cup / 36.5 grams
1/4 cup / 36.5 grams
Salt (Table)
1 dash / 0.40 grams
1 dash / 0.40 grams
Pepper (Spices, black)
1 dash / 0.10 grams
1 dash / 0.10 grams
Instructions
Step 1
Preheat oven to 390°F/200°C. Cut the tempeh in large cubes. Marinate with the soy sauce for 10 minutes then bake for about 20 minutes.
Step 2
In the meantime, cook the vegetables according to package directions, then season with extra soy sauce, salt and pepper.
Step 3
Mix vegetables, baked tempeh, and peanuts and enjoy!