Photo: Mae Mu
Orange-Balsamic Glazed Tempeh over Greens
10 ingredients
Makes 4 servings
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Estimated Nutrition (whole recipe, rough)
390
Calories
19g
Protein
24g
Fat
31g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Tempeh | 100g | 160 |
| Avocado Oil | 1 tbsp (14g) | 124 |
| Orange | 1 medium (131g) | 62 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Clove | 1 tsp ground (2g) | 7 |
| Spinach | 1 cup raw (30g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 cup frozen orange juice concentrate
- 1/4 cup balsamic vinegar
- 1 tablespoon avocado oil
- 1/2 teaspoon soy sauce
- 2 cloves fresh garlic, crushed
- 1 tablespoon finely minced fresh basil
- 1 teaspoon finely minced fresh flat-leaf parsley
- 24 ounces tempeh, cut into 4 (6-ounce) slices
- 2 bunches kale or collards, rinsed well, stems trimmed, left whole
- 2 tablespoons fresh lemon juice
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes