Plain tempeh intimidated me when I first went plant-based.

I didn’t know how to prepare it or eat it in a way that tasted good! If you feel the same, this recipe will help you.

Recipe Tips! If you like things a little bit more saucy like me, double the marinade portion of the recipe!

What is tempeh?

Tempeh is made from fermented soybeans. Because it is a fermented food product, it can contain beneficial microbes or potential probiotic strains. It is important to know though, that these living organisms are destroyed when heated.

Tempeh is one of the most concentrated sources of plant-based protein to include in your diet. A complete list of plant-based protein sources can be found in my nutrient guide here!

Per half cup serving, tempeh provides you with 15-20 grams of plant protein and 2.4 mg of iron!

You can purchase tempeh now that that has been marinated, for example BBQ or smoked tempeh. You can get creative at home with how you prepare it as it takes on any flavour that you put with it!

Compared to its cousin, tofu, tempeh is higher in protein and fiber.

Kale Prep Tip!

Kale is an extremely nutrient dense leafy green.

For 1 cup raw, kale has 3 grams or protein, 106 mg calcium, 1 mg iron, 33 mg of magnesium and a whopping 500 mcg vitamin K.

BUT, it can be quite bitter if eaten raw, like in a salad.

If this bitterness has turned you off of kale, here is how to prepare it in a way that reduces those bitter compounds.

  1. Cut or tear kale into bit sized pieces.
  2. Massage kale with your hands until kale is softened.
  3. Rinse kale thoroughly. This helps was away some of those bitter compounds.
  4. Add to your salad and enjoy!

Download the recipe for my Kale & Tempeh Salad below!

How do you like to eat tempeh? Let me know below!

Have you enrolled in my Complete Guide to Master Plant-Based Eating e-course yet!? You get access to 70+ fully plant-based recipes once you are enrolled!

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