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Lemon garlic tempeh slices over a bed of cooked kale.

Lemon Garlic Tempeh


  • Author: Brittany Mullins
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 2

Description

Lemon Garlic Tempeh cooked in coconut oil and served with blanched kale. This meal is 21 Day Fix approved and counts for 1 red container, 1 green container and 1 teaspoon of oil.


Ingredients

  • 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

Instructions

  1. Blanch your kale if you haven’t already: Place de-stemmed and chopped kale in boiling water for 3 minutes. Remove with a slotted spoon and place the kale in a bowl of ice water. Drain well. Sometimes I actually squeeze the kale to wring out all the extra liquid.
  2. Melt coconut oil in a large skillet over medium heat. Add tempeh strips and cook for 2-3 minutes, flip and cook for another 2 minutes or until both sides of the tempeh slices are brown.
  3. While tempeh is browning, whisk together the lemon juice, garlic, ginger, cumin, Italian seasoning and stevia in a small bowl.
  4. Once tempeh has browned, add blanched kale and the lemony garlic mixture. Stir to coat. Cook for 2-3 minutes. Remove from heat. Add salt and ground pepper to taste and serve.

  • Category: Lunch/Dinner
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1/2 of recipe
  • Calories: 325
  • Sugar: 1g
  • Fat: 12g
  • Carbohydrates: 28g
  • Fiber: 11g
  • Protein: 25g

Keywords: lemon garlic tempeh, 21 day fix recipe