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Photo:Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina Brockman
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina Brockman
Active Time:25 minsTotal Time:25 minsServings:4
Active Time:25 mins
Active Time:
25 mins
Total Time:25 mins
Total Time:
Servings:4
Servings:
4
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Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
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Ingredients
1 (8-ounce) package originaltempeh
½cupdrainedsun-dried tomatoes in oil, chopped, plus 3 tablespoons oil from jar, divided
½teaspoonground pepper
½teaspoonsalt, divided
1 largeshallot, chopped (about½cup)
1½tablespoonsunsalted butter
¾cupunsalted vegetable broth
½cupheavy cream
1teaspoonItalian seasoning
½cupgratedParmigiano-Reggiano cheese, divided
1tablespoontorn fresh basilorsmallbasil leaves
Directions
Nutrition InformationServing Size: 1 tempeh “steak” & ½ cup sauceCalories 421, Fat 33g, Saturated Fat 13g, Cholesterol 47mg, Carbohydrates 21g, Total sugars 2g, Added sugars 0g, Protein 16g, Fiber 8g, Sodium 460mg, Potassium 885mg
Nutrition Information
Serving Size: 1 tempeh “steak” & ½ cup sauceCalories 421, Fat 33g, Saturated Fat 13g, Cholesterol 47mg, Carbohydrates 21g, Total sugars 2g, Added sugars 0g, Protein 16g, Fiber 8g, Sodium 460mg, Potassium 885mg
Serving Size: 1 tempeh “steak” & ½ cup sauce
Calories 421, Fat 33g, Saturated Fat 13g, Cholesterol 47mg, Carbohydrates 21g, Total sugars 2g, Added sugars 0g, Protein 16g, Fiber 8g, Sodium 460mg, Potassium 885mg
Frequently Asked QuestionsWe wouldn’t make this recipe ahead of time. The tempeh will lose its crispiness, and the perfectly wilted kale won’t have an ideal texture if left too long in the cream sauce.If you have leftovers, refrigerate them in an airtight container for up to one day. Make sure the dish is cool before you transfer it to the fridge. When you’re ready to reheat it, you can do so on the stovetop or in the microwave.Serve these tempeh steaks with your favorite whole-wheat pasta shape,brown riceor cauliflower rice. A hunk of crusty bread is a must to soak up the sauce. To round out the meal, include a leafygreen salad.
Frequently Asked Questions
We wouldn’t make this recipe ahead of time. The tempeh will lose its crispiness, and the perfectly wilted kale won’t have an ideal texture if left too long in the cream sauce.
If you have leftovers, refrigerate them in an airtight container for up to one day. Make sure the dish is cool before you transfer it to the fridge. When you’re ready to reheat it, you can do so on the stovetop or in the microwave.
Serve these tempeh steaks with your favorite whole-wheat pasta shape,brown riceor cauliflower rice. A hunk of crusty bread is a must to soak up the sauce. To round out the meal, include a leafygreen salad.
EatingWell.com, October 2024
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Christa Brown, M.S., RDN, LD
andLinda Frahm
Linda Frahm
