Tempeh Zoodle Lemon Stir Fry
CP Phase
Dinner
Green food
vegan
vegetarian
pescatarian
halal
kosher
dairy-free
nut-free
egg-free
shellfish-free
fish-free
pork-free
low-histamine
Tempeh is fermented and high in protein. Zucchini noodles are low-carb and hydrating. Lemon and garlic jazz it up.
🥦 Ingredients
- ●½ block tempeh (~
- ●150 g), cubed
- ●2 cups zucchini noodles
- ●Juice of
- ●½ lemon
- ●2 cloves garlic, minced
- ●1 tbsp olive oil
- ●Salt and pepper to taste
- ●Optional: parsley or chili flakes
🧂 Seasoning Tips
Add turmeric or coconut aminos. A splash of ACV enhances digestion.
👩🍳 How to Make It
1
Sauté garlic in oil for 1 minute. Add tempeh and cook until golden. Add zucchini noodles and stir fry for 2 – 3 minutes. Drizzle with lemon juice, season, and garnish.
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