Tempeh, Green Pepper and Cabbage Sauté with Romesco Sauce

DifficultyDifficult
Yield1 servings
Prep5 mins
Cook10 mins

13.6g

Net Carbs

29.4g

Protein

27.8g

Fat

16.6g

Fiber

480

Calories

Tempeh stir-fry with purple cabbage and green peppers cooking in a pan, plated on two dishes with orange sauce nearby.
A black wok with purple cabbage, green peppers, and golden tempeh on a stove, beside a plated serving with a fork.

Ingredients:

  • 1 teaspoon olive oil
  • 1/2 cup tempeh (83g)
  • 1/2 cup chopped green bell pepper (74g)
  • 1 cup chopped red cabbage (89g)
  • 3 tablespoons Keto Romesco Sauce
  • 2 tablespoons grated Parmesan cheese

Directions:

Use 3 tablespoons of the Atkins recipe: Romesco Sauce.
  1. Heat oil in a nonstick skillet over medium high heat. Add tempeh and sauté for 2 minutes.
  2. Add green peppers and cabbage, sauté until soft.
  3. Top with 3 Tbsp Romesco Sauce and parmesan cheese (Romesco can be added in the last minute of cooking to warm through, then top with cheese).

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