September 19, 2014
Smoky Maple Bacon Tempeh with Apple and Veggie Sauté
1 package The Tofurky Company's Smoky Maple Bacon Tempeh
1 tablespoon canola oil
1/4 cup sweet onions, cut into strips
1 baby bok choy, chopped
1 clove fresh garlic, minced
1/4 cup roasted red peppers, cut into strips
1/2 cup Fuji or Braeburn apples, diced
1/2 cup Golden Delicious apples, diced
3 cups fresh spinach, stemmed and washed
1/4 cup mango chutney (available at most grocery stores)
Salt and pepper to taste
Prepare the Smoky Maple Bacon Tempeh according to package instructions, then remove it from the pan. Using the same skillet, add the canola oil and heat it over medium-high heat. Add the sweet onions and cook them for two to three minutes or until slightly browned. Add the bok choy and garlic and continue cooking for one minute.
Next add the roasted red peppers, diced apples and fresh spinach. Cook for three to five minutes, until the spinach is fully wilted. Lower heat and add the mango chutney.
Simmer for two to three minutes. Cut the cooked Smoky Maple Bacon Tempeh strips in half and add them to the skillet to warm. Season with salt and pepper to taste.
(Recipe and photo courtesy of The Tofurky Company.)
All figures are per serving (assumes 3 servings).
Fat: 5 g
Carbs: 29 g
Fiber: 19 g
Protein: 9 g
Sodium: 390 mg