Thai Peanut Vegetarian Sandwich

2 Reviews
100% would make this recipe again

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Ingredients

??? tempeh, finely chopped ???
??? green onions/scallions, finely chopped ???
??? sriracha (hot chili sauce) ???
??? ground coriander ???
??? ground cumin ???
??? maple syrup ???
??? lime juice, freshly squeezed ???
??? unsweetened coconut milk light ???
??? soy sauce ???
??? peanut butter, natural ???
??? yellow or red sweet peppers, in 2 cm slices ???
??? onions, finely chopped ???
??? ground ginger ???
??? frozen peas ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???
??? kaiser bread ???
??? Pickled Carrots ???

Before you start

A slow cooker is needed to make this recipe.

Method

  1. Put all the ingredients, but peas and bread, in the ceramic cooking pot. Mix well.
  2. Cover the slow cooker with the lid and cook on 'high' for 4 h. About 30 min before the end of the cooking time, stir in the peas and prepare the pickled carrots .
  3. Serve the tempeh mixture in the breads with the pickled carrots.

Nutrition Facts Table

per 1 serving (420 g)

Amount

% Daily Value

Calories

620

Fat

24 g

38 %

Saturated 9 g
+ Trans 0.1 g

46 %

Cholesterol

0 mg

Sodium

760 mg

32 %

Carbohydrate

76 g

25 %

Fibre

14 g

55 %

Sugars

18 g

Net Carbs

62 g

Protein

30 g

Vitamin A

91 %

Vitamin C

245 %

Calcium

20 %

Iron

45 %
More info

Claims

This recipe is :
Diet-related health claims  :
Heart-healthy
Excellent source of  :
Copper, Fibre, Folacin, Iron, Magnesium, Manganese, Niacin, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin C, Vitamin E, Vitamin K, Zinc
Good source of  :
Calcium
Source of  :
Pantothenic Acid
Low  :
Saturated Fat
Free  :
Cholesterol, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2 ½
Fruits 0
Vegetables 2 ½
Meat and Alternatives ½
Fats 1
Other Foods ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

2 Reviews (2 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust
Recipe tailored to the needs of sports enthusiasts and active families

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