Eating Bird Food · by Brittany Mullins★ 4.2 (32)
Lemon Garlic Tempeh
NUTRITION · PER SERVING35M COOK
CAL 16%·PRO 54%
CARBS 19G24% OF CAL
10G FIBER0G ADDED5G INTRINSIC4G OTHER5G TOTAL SUGAR
FAT 18G52% OF CAL
7G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tempeh pan-fried with lemon, garlic, and warming spices, served with blanched kale. A simple, protein-rich vegan meal.
mainamericantofu🍳 skilletdairy freegluten freeveganvegetarian
View the full recipe on Eating Bird Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 2 teaspoons coconut oil
- 1 8 oz package tempeh, thinly sliced into strips
- 1 lemon (juiced)
- 4 cloves of garlic (minced)
- 1/4 teaspoon fresh ginger (grated)
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried Italian seasoning
- 4 drops of liquid stevia
- 2 cups blanched kale
- dash of sea salt and fresh ground pepper
At a glance
PER SERVING · TIME 35M
CAL 16%·PRO 54%
CARBS 19G24% OF CAL
10G FIBER0G ADDED5G INTRINSIC4G OTHER5G TOTAL SUGAR
FAT 18G52% OF CAL
7G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 31mg
- Total sugar
- 5g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 674mg
- Calcium
- 309mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 31MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.