Low FODMAP Vegetable Tagine with Baked Tempeh and Rice Recipe

Low FODMAP Vegetable Tagine with Baked Tempeh and Rice Recipe — this is one delicious low fodmap dinner recipe that's sure to become a new favorite!

Perfect addition to your low fodmap dinner recipes recipe collection!

Servings -1

Ingredients

To make our Low FODMAP Vegetable Tagine with Baked Tempeh and Rice Recipe, you will need the following:

• ¼ medium carrot, peeled and diced
• ¼ zucchini, diced
• 2 romaine lettuce leaves, chopped
• ½ tsp. Casa De Santé Indian seasoning
• 1 Tbsp. lemon juice
• 1/3 of a tempeh block, cubed (about 75-80g, tempeh is low fodmap up to 150g) (substitute option Tofu/chicken)
• ½ cup of cooked rice, white or brown (sub quinoa)

Preparation

To make our Low FODMAP Vegetable Tagine with Baked Tempeh and Rice Recipe, follow these steps:

1. Bring a large pot of water to a boil. Add rice and cook per box instructions and set aside ½ cup cooked rice.
2. Preheat oven to 380F, and set up a lined baking sheet. Toss the tempeh in olive oil and Casa De Santé Indian seasoning.
3. Bake for 30 minutes, flipping halfway through.
4. In a large pan, heat some olive oil over medium heat. Add the carrot, Casa De Santé Indian seasoning and sauté about 8 minutes.
5. Add in the zucchini, lettuce and lemon juice and continue to cook for another 5 minutes until vegetables are soft.
6. In a bowl layer rice, vegetables and tempeh. Serve hot!

300 calories
GF, Vegan

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