I have to admit, I’ve made some pretty gross tempeh dishes in my time. I didn’t know how to get rid of that weird sour-mushroom flavour it can have. However, I persevered (as it is such a great lowFODMAP, vegan protein option) and came to this recipe, which is most definitely a winner! I think marinating it with something acidic (lemon juice) and then cooking it in the sauce made all the difference.
[5 mins prep + time (20mins to overnight marinating) + 10 mins cooking. Total = 15mins + ] Serves One
200g of tempeh, sliced into small pieces
- for the marinade 1 lemon, the juice 1 tsp dried sage salt and pepper to taste 1/2 garlic infused olive oil 1 tsp olive oil
- for the tomato sauce vegetable oil for cooking 50ml tomato passata 150 ml water 1 tsp sage 1 tsp oregano 2 tsp soy sauce A good handful of chopped kale
Combine the ingredients of the marinade in a bowl, add the tempeh and let it marinate for as long as you have. Ideally overnight but 20 minutes will do.
Add a little oil to a hot frying pan and lightly fry the tempeh slices for a couple minutes.
Add the tomato passata, water and herbs and let simmer for 5 minutes.
Add the soy sauce and kale, stirring it all in.
After 5 minutes the kale should be cooked and it’s ready to serve!
This recipes featured in my LowFODMAP, Vegan "What I Eat In A Day" video, which you can check it out below x