Have you ever tried tempeh before? It’s protein packed and plant-based. Each serving of this recipe has 20 grams of protein (about the same amount as in three ounces of chicken), it is made from soy beans, water, and brown rice (or other grains).
Tempeh has a great texture and will take on the flavors of what it is cooked with. At the grocery store, look to buy tempeh in the ‘health food’ aisles at the grocery store or in the produce section.
Lemon Garlic Tempeh (Photo: Molly Morgan)
Lemon Garlic Tempeh
Serves 2
Ingredients:
1 package (7.5 oz) tempeh (e.g. Light Life Original Tempeh)
1 tablespoon olive oil
1 small sweet onion, sliced
2 cloves of garlic, minced
1/2 lemon, sliced, seeds removed
2 tablespoons lemon juice
sea salt
Directions:
In a skillet, heat the olive oil over medium heat. Add the tempeh and onions, garlic, and lemon slices. Cook, stirring throughout and turning so the tempeh browns on each side.
Once the tempeh is browned and cooked through and the onions are sauteed. Add the lemon juice and season with sea salt.
Serving suggestion: serve over wild rice with roasted vegetables (e.g. zucchini or broccoli).
Nutrition facts (per serving): 250 calories, 13 grams fat, 2 grams saturated fat, 0 grams trans fat, 20 milligrams sodium, 17 grams carbohydrates, 9 grams fiber, 2 grams sugar, 20 grams protein
