Prep Time: approx. 40 Minutes
Cook Time: approx. 30 Minutes

” This dish tastes like baked chicken and vegetables.
So great that I tricked my uncle that it was REALLY meat! ”

Ingredients
1 1/2 teaspoons olive oil
1/8 teaspoon crushed red pepper flakes
1 leek, sliced
1/3 cup shallots, chopped
1/2 cup red bell pepper, chopped
4 cloves garlic, minced
2 cups halved baby carrots
1 cup diced zucchini
1 (8 ounce) package seasoned tempeh
1/2 cup dry sherry
1 tomato, chopped
1 tablespoon tamari

Directions
1 Preheat oven to 350 degrees F (175 degrees C).

2 Place oil and crushed red pepper in a stovetop-safe and oven
proof 2 quart casserole dish. Saute over medium heat for 1 minute.
Add leek, shallot, red bell pepper and garlic. Saute for 3 minutes.
Add the carrots and zucchini. Saute, stirring frequently for 5 minutes.
Add the tempeh and saute for 5 more minutes.
Add the sherry, tomato and tamari. Saute for an additional 5 minutes.

3 Cover casserole dish and bake in at 350 degrees F
(175 degrees C) for 30 minutes.

Nutrition at a glance
Servings Per Recipe: 6
amount per serving
Calories 114
Protein 8g
Total Fat 3g
Sodium 230mg
Cholesterol –
Carbohydrates 14g
Fiber 5g

Materials:
200 g tempeh, cut into
2 bay leaves
1 flower Etlingera, thinly sliced
3 cm ginger
2 cn galangal, crushed
300 ml coconut milk
1 / 2 teaspoon pepper powder
1 teaspoon salt

Subtle Spice:
4 red onions
2 cloves garlic
3 red chilli
3 candle nut
1 / 2 teaspoons shrimp paste

How To Make:
1. Saute seasoning smooth, greetings, Etlingera, galangal, and ginger until fragrant. Enter the tempeh. Stir until tempeh wrapped in spices. Pour the coconut milk. Mix well.
2. After seasoning seep, lift.
Serves 4