Nutrition Facts
Per Single Serving
| Nutrition | Amount per Serving | | Calories | 305 KCAL | | Fat, total | 10g | | Saturated fat | 1g | | Monounsaturated fat | 4g | | Polyunsaturated fat | 5g | | Trans Fatty Acid | 0g | | Cholesterol | 0 mg | | Sodium | 627 MG | | Carbohydrate | 38g | | Dietary fiber, total | 6g | | Sugars, total | 4g | | Protein | 14g |
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Entrées
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Marinated Tempeh Pasta with Fresh Vegetables
By: Lightlife
Serving Amount: 4 to 6
Prep Time: 20 Minutes
Ingredients:
| 8 oz Organic Soy Tempeh® | | 1/2 cup Seedless Sliced Cucumber | | 8 oz Angel Hair Pasta | | 6 Tbsp Orange Juice | | 3 Tbsp Toasted Sesame Oil | | 4 Tbsp Soy Sauce | | 1 Tbsp Freshly Grated Ginger | | 1/2 cup Carrots | | 1/2 cup Green Onions | | 1/2 cup Pea Pods | | 1 Tbsp Water |
In Dutch oven bring 4 to 6 quarts water to a boil. Add angel hair pasta to the boiling water; stir gently. Return to a boil. For "al dente" pasta, boil uncovered, stirring occasionally, for 4 minutes. Remove from heat; drain well. Keep warm.
In 1-cup sized measuring cup combine all marinade ingredients: 4 tablespoons orange juice, 2 tablespoons toasted sesame oil, 2 tablespoons soy sauce, and 1 tablespoon freshly grated ginger. In medium bowl, place Tempeh; pour marinade over and mix to coat Tempeh with marinade. Let marinate 15 minutes.
Remove Tempeh from marinade; reserve marinade.
In 10-inch non-stick skillet place 1 tablespoon sesame oil.
Place Tempeh in skillet and cook over medium heat 2 minutes. Turn pieces over and continue cooking until golden brown (1 to 2 minutes). Remove from pan; keep warm.
In same skillet add carrots, green onions, pea pods and 1 tablespoon water. Cook, covered, over medium heat, stirring occasionally, 2 minutes.
Add reserved marinade and continue cooking 1 minute.
In large bowl place angel hair pasta, Tempeh, cucumber, vegetables, 2 tablespoons orange juice and 2 tablespoons soy sauce. Mix well.
Refrigerate leftovers.
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