Low FODMAP Vegetable Tagine with Baked Tempeh and Rice Recipe

Servings -1


  • 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)


  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


Want to create your own IBS-friendly recipes? Consult our free Low FODMAP food list and get creative with your cooking!

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