1 T. olive oil
\n3 T. whole wheat flour
\n1 C. chopped red onion
\n1 1\/3 C. vegetable broth
\n6 cloves of garlic
\n1\/2 tsp. dried thyme
\n1 rib celery, sliced
\n2 T. Tamari
\n2 1\/2 C. sliced carrots
\n1 C. frozen peas, thawed
\n8 oz. seasoned tempeh
\n3 oz. Shitake mushrooms<\/p>\n
Heat olive oil in a 4 quart saucepan over medium-high heat. Add the next 3 ingredients; cook and stir 2 minutes. Add the carrots, and cook 3 minutes. Add the tempeh, and saute 5 minutes. Add mushrooms, and continue to cook for 3 minutes. Sprinkle with flour; stir to coat. Pour hot broth over the mixture and stir until thick. Stir in remaining ingredients. Simmer 10 minutes.<\/p>\n
Yield: 6 servings
\nCalories: 181
\nFat: 5g
\nFiber: 4g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 T. olive oil 3 T. whole wheat flour 1 C. chopped red onion 1 1\/3 C. vegetable broth 6 cloves of garlic 1\/2 tsp. dried thyme 1 rib celery, sliced 2 T. Tamari 2 1\/2 C. sliced carrots 1 C. frozen peas, thawed 8 oz. seasoned tempeh 3 oz. Shitake mushrooms Heat olive oil in a 4 quart saucepan over medium-high heat. Add the next 3 ingredients; cook and stir 2 minutes. Add the carrots, and cook 3 minutes….<\/p>\n