Nutrition Facts
Per Single Serving
| Nutrition | Amount per Serving | | Calories | 467 KCAL | | Total fat | 11g | | Saturated fat | 2g | | Trans fat | 0g | | Cholesterol | 0MG | | Sodium | 280MG | | Carbohydrate | 77g | | Dietary Fiber | 9g | | Sugars | 24g | | Protein | 16g | | Vitamin A | 100% | | Vitamin C | 105% | | Calcium | 8% | | Iron | 15% |
You May Also Enjoy…
Entrées
|
Orange-Ginger Glazed Tempeh
Serving Amount: 4 servings
Ingredients:
| 1 pkg (4oz) Organic Three Grain Tempeh, cut into 3/4-inch cubes | | 2 cups freshly squeezed orange juice | | 1/4 cup maple syrup | | 4 teaspoons reduced sodium soy sauce | | 1 teaspoon ground coriander | | 1 teaspoon ground ginger | | 2 medium carrots, peeled and cut into 1-inch pieces | | 1 tablespoon vegetable oil | | 4 cups cooked mixed wild and brown rice | | 2 tablespoons fresh cilantro, chopped |
In a bowl, whisk together orange juice, maple syrup, soy sauce, coriander and ginger. Simmer carrots in lightly salted water about 10 minutes or until tender; drain. In another pot; boil tempeh in unsalted water 10 minutes; drain and pat dry.
In a large skillet, heat oil over medium heat. Add tempeh and brown on all sides. Add carrots and orange juice mixture and simmer until liquid is a syrupy glaze. To serve, spoon tempeh and glaze over rice; sprinkle with cilantro.
|
