If you’re new to living a vegan or plant-based lifestyle, this Turkey Tempeh recipe is perfect for the holidays. All the flavors you love – and better for your health, animals and the planet.
Before I get started with the recipe, let me quickly share a few veggie pics I got from my CSA bag, once again, had such variety. Thanks to KYV Farm.
The following is a snippet of what you might expect to get in your bag one week.
Radish and Broccoli
Now-for the Turkey Tempeh Recipe – I have a confession.
Turkey Tempeh Recipe
Inspired by AllRecipes
Serves 2 to 3
4 Tbsp EVOO, (1 Tbsp reserved for cooking)
1 fresh sprig rosemary
1. Blend all ingredients but tempeh; marinate tempeh overnight in mixture. Store in the refrigerator.
2. Scrape as much of marinade off tempeh as possible. Heat 1 Tbsp olive oil in skillet over medium high heat. Sear on one side until browned, about 3 to 5 minutes. Flip and sear second side an additional 3 to 5 minutes. Slice and enjoy.
Nutrition Facts for Tempeh only
(From Lightlife Site)
Per Single Serving
Serving Size 4oz. (113g)
Servings per package: about 2
Nutrition: Amount per Serving Percentage Daily Value
Calories from Fat 100
Fat, g 11 17%
Saturated Fat, g 2 10%
Trans Fatty Acids, g* 0
Cholesterol, mg 0 0%
Sodium, mg 10
Potassium, mg* 360 10%
Carbohydrate, g 16 5%
Fiber, g 9 36%
Protein, g 20 40%
Vitamin A, % 0%
Vitamin C, % 0%
Calcium, % 8%
Iron, % 15%
Cultured organic soybeans, water, organic brown rice, organic barley, organic millet, lactic acid (from plant sources).
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Dawn Hutchins is plant-based lifestyle educator, author and self-taught chef. She holds a certificate in plant-based nutrition through Cornell University and the T. Colin Campbell Foundation and is a certified Nutritional Therapist with a focus in epigenetics. Discover the benefits that over 35,000 people have experienced through her recipes, cookbooks and revolutionary programs, learning how to eat more whole, plant foods – and loving it!