Overnight Dill Lemon Tempeh by Michele the Trainer

Please read entire recipe before starting and always use organic whenever possible, enjoy!
Tempeh is a soy product, and it is good practice to only use organic soy, so please make sure your Tempeh is organic.

Love dill? If you don’t love dill, step away now!

This is a 2 day recipe. The resulting flavors will be strong so plan to serve this with rice or mashed potatoes. I love it with mashed potatoes and a Mediterranean or lightly dressed salad. Try it in a wrap with avocado!

Tempeh is a great source of plant protein.

Start it the day before:

2 packages Organic Tempeh (I got my Tempeh from Trader Joes), cut into strips, then in half (about ½ inch pieces)
4 Lemons, juiced
2 tbsp. Himalayan Fine Ground Salt
2 bunches of Dill (remove the very thick/tough bottom stems)
10 cloves of Garlic

In a high speed blender, blend the lemon juice, salt, dill and garlic. Set aside.

In a high sided sauté/frying pan big enough to fit the Tempeh in 1 layer, arrange the Tempeh on the bottom of the pan.

Pour the blender into the pan and mix thoroughly.

Rearrange the Tempeh to make sure it again covers the bottom of the pan.

Cover the pan with foil or the pan lid.

Refrigerate the covered pan overnight.

The next day, grab the pan and cook the Tempeh, stirring often until it’s done.

Enjoy!

Recipe is my original recipe.
Images are from Pixabay.

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