Tempeh Sausage Crumbles - Vegan
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Vegan
Amount Measure Ingredient -- Preparation Method
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1 teaspoon fennel seeds
8 ounces tempeh -- (1 package)
2 Tablespoons low sodium soy sauce
1 teaspoon rubbed sage -- not powdered
1 teaspoon onion powder -- granulated
1 teaspoon garlic powder -- granulated
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 dash black pepper
Grind fennel seeds into a fine powder using a mortar & pestle or electric spice grinder; set aside.
Shred tempeh using a cheese grater and mix with low-sodium soy sauce and spices (adding fennel last).
Add to a nonstick skillet and cook for a few minutes over medium-high
heat, stirring constantly, so the crumbles crisp up a bit.
Serves 2
Chef's Note: If you think tempeh has a "raw taste" about it, bring a pot of water to a boil and add 1 Tablespoon low-sodium soy sauce and the tempeh, breaking it in half if necessary. Boil for 10 minutes. Let cool before handling.
These crumbles can be tweaked to other sausage flavors. For example, add a little pure maple syrup for a sweeter breakfast sausage, 1 teaspoon of
Italian seasoning for an Italian-flavored sausage, or cayenne powder to taste for a spicy sausage.
Nutrition per serving: 121 cals; 6.3g fat; 7.5g carbs; 0.6g fiber; 0.5g sugars; 11.3g protein.
Source: "Everyday Happy Herbivore: Over 175 Quick-and-Easy Fat-Free and Low-Fat Vegan Recipes by Lindsay S. Nixon, 2012"
S(Formatted by Chupa Babi): "Jan 2013"
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Per Serving (excluding unknown items): 250 Calories; 9g Fat (30.1%
calories from fat); 23g Protein; 24g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 609mg Sodium
Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat.
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