Italian Tempeh

   September 1, 2015   No Comments on Italian Tempeh
Tempeh!  Have to admit, I’ve never heard of it or tried it until I made this recipe.  I’ve heard that it’s pretty bland but firm, I would have to agree! I knew if it was going to something I would eat it would have to have some more flavor.  Insert GARLIC and some Parmesan to the rescue!!  Better yet this is a yummy Vegetarian option and Vegan if you don’t top with cheese and it’s 21 day fix approved!! 
Italian Tempeh 
2 servings 

8 oz tempeh
2 tsp coconut oil divided
2 cloves garlic
1.5 cups sliced raw veggies (I used, 2 large carrots, 3 large white button mushrooms, 5 cherry tomatoes)
1.5 cups raw spinach
1/2 tsp Italian seasoning
salt & pepper or Adobo
sprinkle fresh parmesan

1) Take small non stick skillet and heat over medium high heat, add 1 tsp coconut oil and chopped garlic cloves, cook for 2-3 minutes.
2) Reduce heat to medium.  Add sliced raw veggies and cook for 5 minutes, or until tender.  Season with pinch of salt and pepper.
3) Once veggies are tender, add 1.5 cups raw spinach.  Cook for an additional 2-3 minutes until spinach is cooked.  Set aside or divide evenly between 2 plates.
4) Add 1 tsp coconut oil to non stick skillet and heat over medium heat.  Slice tempeh into 1/4 inch slices.  The 8 oz brick I bought made about 14 slices.  Cook tempeh, turning 1-2 times so browned evenly.  Sprinkle with Italian seasoning and salt and pepper to taste.
5) Place cooked tempeh evenly onto the cookies veggies.  Sprinkle lightly with fresh parmesan.

**If you are following the 21 day fix or CIZE meal plan this recipe would count as: 1 red, 1.5 green, 1 tsp, 1/8 blue if you use cheese**

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