Black Pepper Garlic Tempeh

Black Pepper Garlic Tempeh

I love this little dish because it really packs a flavour punch! Not to mention the protein, iron and magnesium from the star ingredient — tempeh. Feel free to substitute tofu if you prefer.

Serves: 3

GF, V, VG

=R1=

Black Pepper Garlic Tempeh

By: Meg Thompson

I love this little dish because it really packs a flavour punch! Not to mention the protein, iron and magnesium from the star ingredient — tempeh. Feel free to substitute tofu if you prefer.


Servings

Prep time

Cook time

Recipe


Ingredients

  • 2 tbsp olive oil
  • 8 cloves garlic, peeled & chopped
  • Good pinch salt
  • 1 small brown onion, peeled & sliced
  • 150g marinated tempeh, sliced into finger-sized strips
  • 1 tbsp tamari
  • ½ tsp freshly ground black pepper
  • 1 spring onion

Method


  • Place frying pan over low heat and add oil, garlic, salt and onion and cook for around 15 mins, stirring until onion is soft.
  • Increase heat to medium and add tempeh, cooking on each side until golden.
  • Add tamari and black pepper, stirring to combine.
  • Remove from heat and serve topped with spring onion for garnish alongside extra vegetables or your favourite grain.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Meg Thompson

Meg Thompson

Meg Thompson is a practising naturopath, cook, mother, writer and passionate wholefood enthusiast based in Melbourne. Meg’s interest in health, food and the role of food as medicine has shaped her career and lifestyle. Following an early career in psychology and education, she completed studies in naturopathy, nutrition and herbal medicine and now runs a successful clinical practice. Meg works from a philosophy that food is much more than something to fill our bellies, but a source of nourishment, deliciousness, education, ritual and celebration, best shared with those we love.

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