Cuban Tempeh Picadillo (Tomato Sauce)
Serves 4 | Prep Time 10 minutes | Cook Time 20 minutes
Ingredients
• 8 ounces organic tempeh, finely chopped
• 1 1/2 Tbsp Eden Extra Virgin Olive Oil
• 1/4 tsp Eden Sea Salt
• 2 cup Eden Spaghetti Sauce No Salt
Eden Spaghetti Sauce - Salted, or Eden Pizza Pasta Sauce
• 1/2 cup water
• 1 cup green bell pepper, diced
• 1/3 cup green olives, chopped
• 3 Tbsp Eden Thompson Seedless Raisins
• 2 Tbsp small capers, drained
• 3 Tbsp organic pumpkin seeds, dry pan roasted
or Eden Roasted Pumpkin Seeds
Directions
Heat up oil and add tempeh. Sprinkle on salt. Cook over medium-high heat, stirring frequently, until about half the tempeh is lightly browned. Add the remaining ingredients. Cover and simmer over medium heat until the peppers are tender and the tempeh is well flavored with the sauce, about 5 minutes. Add a bit more water or spaghetti sauce if the mixture becomes dry. Serve on its own or over Eden Quinoa or any Eden Spaghetti. Garnish with pumpkin seeds.
Nutritional Information
Per serving: 296 calories, 15g fat (44% calories from fat), 15g protein, 29g carbohydrate, 4g fiber, 0mg cholesterol, 476mg sodium