Lemon, Fennel, Tomato Tempeh - 4 servings
Preparation: 10 min. Cooking: 15 min. Total: 25 min.
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2 tsp fennel seed, crushed
-
1/4 cup olive oil
-
4 cloves garlic, crushed
-
1/2 cup sun dried tomatoes, chopped
-
2 tsp lemon zest
-
1 tsp salt (optional)
-
1 tsp pepper
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1 lb tempeh, cut into 1 in. slices
-
1 lemon, sliced
Preheat oven to 400°F. Combine first 7 ingredients in a bowl. Spread half the mixture onto tempeh slices. Arrange tempeh in the bottom of a lightly oiled baking dish. Bake 15 minutes or until lightly golden. Serve tempeh with remaining marinade and lemon slices.
| Calories |
Fat |
Carbs |
Protein |
Fiber |
Sugar |
Cholesterol |
Sodium |
| 150 Cal |
14 g |
7.1 g |
1.5 g |
1.9 g |
3 g |
0 mg |
730 mg |
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Nutrients
| Calories |
150 Cal |
|
| Fat |
14 g |
|
| Carbs |
7.1 g |
|
| Protein |
1.5 g |
|
| Fiber |
1.9 g |
|
| Sugar |
3 g |
|
|
Fats
| Fat |
14 g |
|
| Fat, Sat. |
1.9 g |
|
| Fat, Mono. |
10 g |
|
| Fat, Poly. |
1.5 g |
|
| Cholesterol |
0 mg |
|
|
Vitamins
| Choline |
8.7 mg |
1.6% |
| Niacin |
0.72 mg |
4.5% |
| Panto. Acid |
0.19 mg |
3.8% |
| Riboflavin |
0.045 mg |
3.4% |
| Thiamin |
0.053 mg |
4.4% |
| Vitamin A |
66 IU |
2.2% |
| Vitamin B6 |
0.079 mg |
5% |
| Vitamin B12 |
0 mcg |
0% |
| Vitamin C |
13 mg |
14% |
| Vitamin D |
0 IU |
0% |
| Vitamin E |
2 mg |
13% |
| Vitamin K |
12 mcg |
10% |
|
Minerals
| Calcium |
33 mg |
3.3% |
| Copper |
0.13 mg |
14% |
| Fluoride |
0.21 mcg |
5.3% |
| Iron |
1.2 mg |
15% |
| Magnesium |
20 mg |
4.8% |
| Manganese |
0.28 mg |
3.9% |
| Phosphorus |
37 mg |
5.3% |
| Potassium |
290 mg |
6.1% |
| Selenium |
0.88 mcg |
1.6% |
| Sodium |
730 mg |
49% |
| Zinc |
0.23 mg |
2.1% |
|
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