Lemon Tempeh with Greens

Tempeh is a traditional Indonesian staple made of fermented soybeans. It is healthier than tofu, meaty, and great at absorbing flavors while holding a solid texture in any kind of dish. This makes tempeh a first choice for vegans and vegetarians around the globe. Because of its growing popularity you can buy it at most supermarkets these days. Now, let’s talk about the health benefits of adding tempeh into your diet.

Each serving of tempeh boasts 18 grams of protein and 16 different vitamins and minerals and is especially high in B vitamins, manganese, copper, phosphorus, potassium, magnesium, calcium, iron, and zinc. It is low fat, low calorie, and full of probiotics that help strengthen your immune system, balance intestinal health, aid digestion, and help to prevent cancer. Tempeh is also known for increasing muscle and bone health and density, reducing cholesterol, preventing diabetes, and easing menopause symptoms.

Tempeh is something you’ll want to add into you diet on a regular. You’ll see how easy it is to cook with.

Lemon Tempeh with Greens

Yields: 3 servings

  • 1/2-3/4 cup corn starch or tapioca flour
  • 2 blocks of tempeh, sliced
  • Vegetables
  • 1 big bunch of string beans (3 or 4 cups), ends cut
  • 1 whole sliced cucumber
  • 2 cups chopped kale
  • Lemon Dressing
  • juice of 2 lemons
  • 4 tbsps white wine vinegar
  • 1 handful of an herb; fresh basil, parsley, thyme, dill, rosemary (only use a little, it's a strong herb) or cilantro
  • 1/4-1/2 cup olive oil
  • salt and pepper to taste

Put the corn starch in a bowl with generous pepper and salt. Take the tempeh and roll it in the corn starch, pressing it in to bread it thickly. In an oiled pan fry the sliced tempeh on medium heat, until golden brown on each side.

Blend the juice of the fresh lemon, vinegar, olive oil, salt, pepper, and fresh herb, on a low to medium setting, or pulse it, keeping the herbs in tiny pieces and not whipping it.

Steam the string beans for a few minutes in water then drain. Keep them crunchy.

Mix the beans, kale, and cucumber, and toss the herb lemon oil into it. Put a large handful on each plate and top with the tempeh.

  • Preparation time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 15 minutes
Lemon Tempeh with Greens

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