Try this Moroccan Tempeh with Onion Confit, Squash And Sundried Toma recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 375 degrees. Slice the tempeh into 1-inch by 2-inch pieces. Steam for 8 minutes. Meanwhile, combine all of the ingredients for the marinade and whisk until emulsified. Pour half in the bottom of a baking dish that can hold all of the tempeh in a single layer. Spread the tempeh on the dish and top with the remaining marinade. Bake uncovered for 30 minutes or until browned and most of the marinade has been absorbed. For the Confit: In a heavy saucepan combine oil, onions and salt. Sweat onions covered for 10 minutes. Stir from time to time to prevent sticking. Meanwhile, reconstitute the tomatoes in boiling water for 5 minutes. Drain, cool and chop. Add the garlic and cook 2 minutes more. Add the remaining ingredients and simmer for 1 hour, until thickened. Remove cinnamon sticks and orange peel. Adjust seasonings. This recipe yields ?? servings. Source: "CHEF DU JOUR - (Show # DJ-9207) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-27-1999 by Joe Comiskey - joecomiskey@netzero.net" Recipe by: Peter Berley
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Serving Size: 1 Serving (1871g) | ||
Recipe Makes: 1 servings | ||
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Calories: 2019 | ||
Calories from Fat: 993 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 110.4g | 147 % | |
Saturated Fat 17.1g | 85 % | |
Monounsaturated Fat 52.1g | ||
Polyunsanturated Fat 30g | ||
Cholesterol 0mg | 0 % | |
Sodium 1130.4mg | 39 % | |
Potassium 5611.1mg | 148 % | |
Total Carbohydrate 190.9g | 56 % | |
Dietary Fiber 34.2g | 137 % | |
Sugars, other 156.7g | ||
Protein 107.2g | 153 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2019
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