Ingredients
- 2 cups frozen stir-fry pepper blend
- 1 teaspoon minced garlic
- 1-2 teaspoons olive oil
- 1 package (8 ounces) tempeh, cut into 1/2-inch cubes
- 1 cup tomato juice
- 2 tablespoons tamari soy sauce
- 1 medium zucchini, sliced
- 2 cups (4 ounces) sliced mushrooms
- 1 teaspoon dried basil leaves
- 1 teaspoon dried oregano leaves
- 1/4 teaspoon cayenne pepper
- 2 medium tomatoes, cut into wedges
- Salt, to taste
Directions
- Saute pepper blend and garlic in oil in large skillet 2 to 3 minutes. Add tempeh and cook 5 minutes. Stir in remaining ingredients, except tomatoes and salt; heat to boiling. Reduce heat and simmer, covered, until vegetables are tender, about 5 minutes.
- Add tomato wedges; cook, covered, until softened, about 5 minutes. Season to taste with salt.
Nutritional Information Per Serving:
Calories: 180
Fat: 6 grams
Sodium: 732 miligrams
Protein: 15 grams
Carbohydrates: 19 grams
Diabetic Exchanges
1 Vegetable, 1 Bread/Starch, 1 Meat, 1/2 Fat
Source: 1,001 Delicious Recipes For People with Diabetes