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Tempeh Etouffee

Tempeh Etouffee Recipe

  • 2 tablespoons olive oil
  • 12 ounces tempeh, cut into 1-inch pieces
  • 1 medium-size yellow onion, chopped
  • 1 celery rib, chopped
  • 1 small green bell pepper, seeded and chopped
  • 2 garlic cloves, minced
  • One 28-ounce can diced tomatoes, with their juices
  • 1 teaspoon Tabasco sauce, or to taste
  • 1 teaspoon salt
  • 1½ cups water
  • 1½ teaspoons minced fresh thyme leaves or ¾ teaspoon dried
  • ½ teaspoon minced fresh marjoram leaves or ¼ teaspoon dried
  • 1 tablespoon chopped fresh parsley leaves
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 275kcal (14%)
Total Fat 16g (25%)
Saturated Fat 3g (14%)
Cholesterol 0mg (0%)
Total Carbohydrate 20g
Dietary Fiber 3g
Sugars 6g
Protein 18g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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