Tempeh Cheeze Shirataki

Ingredients:

108g tempeh
34g pea protein
14g extra virgin olive oil
16g nutritional yeast
4g golden linseeds
2g hemp seeds
coconut milk
shirataki noodles
sharp cheddar
nutmeg

Directions:

1. 108g of tempeh, cut up and lightly fried on a nonstick.

2. In a bowl, 34g pea protein, blended with 14g extra virgin olive oil and 16g of nutritional yeast + 4g golden linseeds and 2g hemp seeds.

3. mix this all up with a bit of coconut milk until it’s creamy and then mix it in with 30g of shirataki which had ‘flash boiled.’ Sea salt then goes in there, a bit of nutmeg and salt.

4. Then add 19g of sharp cheese, grated. 

Macros per Serving (out of 2):

608.8kcals
57.7g protein
29g carbo (10g fibre)
32g fat

Notes:

It’s worth bearing in mind that things like tofu and tempeh have a totally different soybean profile. In the case of the latter, because of the fermentation process, one ends up eating lots of Rhizopus moulds which have all these properties and so on.