Tempeh Autumn Stew Recipe

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Tempeh Autumn Stew
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Ingredients:

Directions:

  1. Place the onions and oil in a medium-sized casserole dish. Add enough water to cover them and boil for 2-3 minutes.
  2. Add the tempeh, kombu, carrots, ginger, rosemary, bouillon, and thyme. Add more water to cover vegetables. Cover and bring to a boil, then lower the heat and simmer uncovered for 10 minutes.
  3. Add the pumpkin and simmer for another 10 minutes.
  4. Add the peas and heat through.
  5. Take 2 tablespoons of broth from the pot, mix with the miso, and return to the pot.
  6. Serve garnished with parsley.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 307.57 Kcal (1288 kJ)
Calories from fat 120.64 Kcal
% Daily Value*
Total Fat 13.4g 21%
Sodium 196.07mg 8%
Potassium 792mg 17%
Total Carbs 34.64g 12%
Sugars 12.65g 51%
Dietary Fiber 7.58g 30%
Protein 15.39g 31%
Vitamin C 26.6mg 44%
Vitamin A 0.5mg 15%
Iron 2.6mg 15%
Calcium 138.9mg 14%
Amount Per 100 g
Calories 84.81 Kcal (355 kJ)
Calories from fat 33.26 Kcal
% Daily Value*
Total Fat 3.7g 21%
Sodium 54.06mg 8%
Potassium 218.38mg 17%
Total Carbs 9.55g 12%
Sugars 3.49g 51%
Dietary Fiber 2.09g 30%
Protein 4.24g 31%
Vitamin C 7.3mg 44%
Vitamin A 0.1mg 15%
Iron 0.7mg 15%
Calcium 38.3mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.5
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free

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