Tempeh Cucumber Dill Boats

CP Phase Lunch Green food vegetarian pescatarian halal kosher gluten-free nut-free egg-free shellfish-free fish-free pork-free low-histamine

Tempeh is fermented and high in protein. Cucumber adds hydration and crunch. Dill and lemon jazz up the flavor.

🥦 Ingredients

  • ●½ block tempeh (~
  • ●150 g), sliced
  • ●1 cucumber, halved lengthwise and scooped
  • ●1 tbsp Greek yogurt or mustard
  • ●Juice of
  • ●½ lemon
  • ●1 tsp chopped dill
  • ●Salt and pepper to taste

🧂 Seasoning Tips

Add garlic powder or chili flakes. Serve with a side of sauerkraut or greens.

👩‍🍳 How to Make It

1
Sauté tempeh in oil until golden. Wash and scoop cucumber halves to create boats. Mix yogurt, lemon juice, dill, salt, and pepper. Spoon mixture into cucumber boats. Top with tempeh.

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