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    You are in: Home / Recipes / Tempeh Creole over Brown Rice Recipe
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    Tempeh Creole over Brown Rice

    Average Rating:

    2 Total Reviews

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    • on October 11, 2012

      I, too, made this recipe from my "The Conscious Cook" cookbook. It was fabulous! I really loved it, DH said he liked it, and we are looking forward to having it again. Braising the tempeh gives it a great texture/flavor. I also concur with the other reviewer's comment about the salt. Looked all over for the kombu, and finally found it at Plum Market.

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    • on May 04, 2010

      This is from Tal Ronnen's latest cookbook, The Conscious Cook. I made it last weekend - QUITE tasty, but watch the salt. I used a creole seasoning that wasn't low-sodium, and I about pushed the salt level too high. Otherwise a great vegan dish!!

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    Nutritional Facts for Tempeh Creole over Brown Rice

    Serving Size: 1 (3002 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 340.3
     
    Calories from Fat 158
    46%
    Total Fat 17.6 g
    27%
    Saturated Fat 2.9 g
    14%
    Cholesterol 0.0 mg
    0%
    Sodium 1369.4 mg
    57%
    Total Carbohydrate 27.0 g
    9%
    Dietary Fiber 3.0 g
    12%
    Sugars 5.4 g
    21%
    Protein 19.3 g
    38%

    The following items or measurements are not included:

    fresh ginger

    kombu seaweed

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