Oven-Braised Tempeh abd New Potatoes with Mustard and Sauerkraut

[Guest guest]

* Exported from MasterCook *

 

Oven-Braised Tempeh and New Potatoes with Mustard and Sauerkraut

 

Recipe By :The Vegan Gourmet by Susann Geiskopf-Hadler and Mindy Toomay

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces tempeh

2 tablespoons olive oil

1 medium yellow onion -- diced

2 carrots -- cut into 1/4 " slices

1 pound bite-size new potatoes

2 cups low-sodium sauerkraut

2 tablespoons Dijon mustard

2 teaspoons Hungarian paprika

1 teaspoon caraway seed

1/2 teaspoon salt

several grinds black pepper

 

Preheat the oven to 350F. Cut the tempeh into 4 pieces of equal size. Heat the

oil over medium heat in a large oven-proof skillet that has a tight-fitting lid.

Lightly brown the tempeh on both sides, then transfer the tempeh to a plate and

saute the onion in the same pan for 2 minutes. Return the tempeh to the ban,

top with the carrots and potatoes, and turn off the heat. Add the sauerkraut in

an even layer on top of the vegetables.

Stir together the mustard, paprika, caraway seed, salt, and pepper in a bowl,

then add 1 1/2 cups of water and stir to combine. Pour this mixture into the

pan and cover the pan tightly. Bake for 45 minutes, until the vegetables are

fork tender. Serve very hot in warmed shallow bowls.

 

Description:

" This meatless sauerkraut bake is a wonderful treat for fans of the

pickled cabbage. "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 206 Calories (kcal); 12g Total Fat; (48% calories from fat); 12g

Protein; 16g Carbohydrate; 0mg Cholesterol; 377mg Sodium

Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0