Vegetables Marengo Recipe

Vegetables Marengo Recipe

6 servings



1 1/2 packages tempeh or firm tofu, cubed

2 cups cubed zucchini

1 cup each: onion wedges, halved small mushrooms

2 cloves minced garlic

1 tablespoon flour

1 can reduced-sodium diced tomatoes, undrained

3/4 cup vegetable broth

1 strip orange zest

1/2 teaspoon each: dried thyme and oregano leaves

1 bay leaf

Salt and pepper, to taste

2 cups cooked brown rice, warm


Saute tempeh, vegetables, and garlic in lightly greased large skillet until tempeh is beginning to brown, 5 to 8 minutes, stir in flour and cook 1 minute longer. Add remaining ingredients, except salt, pepper, and rice, heat to boiling, reduce heat and simmer, covered, until vegetables are tender, about 5 minutes. Discard bay leaf; season to taste with salt and pepper. Serve over rice.

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