Blog Meal Plan Lemon Garlic Tempeh with Broccoli Lemon Garlic Tempeh with Broccoli

Lemon Garlic Tempeh with Broccoli

15 min Keto vegan Lunch Dairy freeGluten freeHigh proteinLactose freeQuick & Easy
Lemon Garlic Tempeh with Broccoli

If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.


  • Cumin, ground - 2 g (0.5 tsp)
  • Lemon juice - 30 ml (2 tbsp)
  • Garlic clove - 3 g (1 pcs)
  • Coconut oil - 15 ml (1 tbsp)
  • Broccoli - 170 g
  • Tempeh - 320 g
  • Ginger - 3 g (1 tsp)

How to make:

  1. Cut the broccoli into florets and steam lightly for around 4-5 minutes then cool
  2. Slice the tempeh
  3. eat the oil in a frying pan and cook the tempeh for 2-3 minutes each side then remove from the heat
  4. In a separate bowl combine the grated fresh ginger, ground cumin and lemon juice
  5. Put the broccoli and tempeh together in a bowl and pour over the lemon-ginger dressing

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