Lemon Garlic Tempeh


  • 2 Tsp Coconut Oil

  • 1 (8 oz) package Tempeh, thinly sliced into strips

  • 1 Lemon, juiced

  • 4 Cloves of Garlic, minced

  • 1/4 Tsp Fresh Ginger, grated

  • 1/4 Tsp Ground Cumin

  • 1/4 Tsp Dried Italian Seasoning

  • 4 Drops of liquid Stevia

  • 2 Cups Blanched kale

  • Fresh Ground Pepper


  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 ground pepper to taste and serve.

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