Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Tempeh | 100g | 160 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Wheat | not in our table | 0 |
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
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- 1/4 cup freshly squeezed lemon juice
- 1/8 cup olive oil
- 1/4 teaspoon thyme
- 1/8 teaspoon black pepper
- 16 ounces tempeh
- 1 large onion, sliced into rings
- 4 whole wheat hamburger rolls
- =
Directions
Preheat the oven to 400°F.
In a small bowl, combine the lemon juice, olive oil, thyme, and blackpepper for a marinade; set aside. Cut the tempeh into pieces. Place the tempeh pieces in a steamer ormetal sieve over boiling water and steam for 15 minutes.
In a 2-quart casserole dish, combine the tempeh and the onions; pour the marinade over them. Refrigerate for at least 4 hours.
Bake the tempeh, onions, and marinade, covered, for 30 minutes; orcook the tempeh and onions over a grill until heated through, basting with the marinade.
To serve, place the tempeh and onions on the hamburger rolls.Garnish with lettuce and sliced tomatoes.
Yield: 4 servings.
Per serving: 373 calories; 22 grams protein; 18 grams fat; 33 grams carbohydrate; 42%fat.