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Sauerkraut and Tempeh Skillet
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Authored By: Polly Pitchford, Full Spectrum Health™
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Serve with noodles and a Cucumber-Parsley salad.
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Diet Types: Vegan, Vegetarian
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Ingredients:
1 package Tempeh1 tablespoon canola oil1 medium onion, sliced into rings1 large clove garlic, minced1 8-ounce-can sauerkraut, drained½ cup apple juice1 teaspoon caraway seeds¼ teaspoon dried Thyme¼ teaspoon black pepper1 small apple, cored and sliced
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Serves: 4
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Cooking Time: 30 minutes - one hour |
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| Instructions: |
| Cut Tempeh in half and then half again, making 4 large, flat patties.
Heat oil in a large skillet over medium heat. Add Tempeh and brown on both sides, adding more oil if necessary. Remove from pan.
Add onion rings and garlic and just enough apple juice to keep them from burning and sauté about 10 minutes, until onions are soft. Add sauerkraut, remaining apple juice, caraway seeds, Thyme and pepper. Stir to blend.
Place Tempeh and apple slices on top and cover. Simmer 20 minutes. |
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Nutrition Facts
Serving Size: 1
Servings per Recipe: 4
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| Amount Per Serving |
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Calories 165
Calories from Fat 75
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% Daily Value*
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| | Total Fat 8g | 13% | | | Saturated Fat 1g | 6% | | | Mono Fat 3g | | | | Poly Fat 3g | | | | Sodium 358mg | 15% | | | Total Carbs 17g | 6% | | | Dietary Fiber 3g | 12% | | | Protein 9g | | | | Iron | 16% | | | Calcium | 8% | | | Vitamin C | 13% | | | Vitamin E | 4% | | | Vitamin A | 0% | | | Vitamin B-6 | 10% | | | Pantothenic acid | 2% | | | Niacin | 6% | | | Riboflavin | 12% | | | Thiamin | 7% | | | Folate | 7% | | | Selenium | 1% | | | Manganese | 35% | | | Copper | 15% | | | Zinc | 5% | | | Potassium | 11% | | | Phosphorus | 14% | | | Magnesium | 12% |
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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