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GARDEN SUMMER CRUNCH

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A perfect balance of protein, crunch, and summertime freshness!

INGREDIENTS

For the tempeh

  • 240 g Noble Bean tempeh, cubed

  • 1 tbsp olive oil

  • 1 tbsp lemon juice

  • 1 tbsp maple syrup

  • 1 tsp Dijon mustard

  • 1 garlic clove, minced

  • ½ tbsp tamari

  • Black pepper, to taste

 

For the Bowl:

  • Seasonal vegetables

  • Dressing of your choice (we like Balsamic or Maple Mustard from Maison Orphée)

10 minutes (excluding marinating time)

2-3 servings

INSTRUCTIONS

  1. Marinate the tempeh for 15 minutes to 1 hour.

  2. Cook 3–4 minutes on each side until golden and crispy.

  3. Serve over a bed of cucumbers and seasonal veggies, then drizzle with your favorite dressing.

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