Teriyaki Tempeh (Vegan, GF, Low FODMAP)

I am a BIG FAN of tempeh. If you can tolerate soy, tempeh is a great way to get a high dose of complete plant-based protein (31g of protein per 1 cup!). Tempeh is fermented soy - the fermentation process makes certain nutrients like calcium, zinc and iron more available to the body.

Just remember: always eat organic soy! Some non-organic soy processing uses chemical solvents, and 94% of soy in the U.S. is genetically modified (meaning it will be heavily sprayed with pesticides...). ⁠

I have reallyyyyyy gotten into playing around with tempeh flavors and marinades. And this is a good one. It's a low-FODMAP recipe, in case you are looking for plant-based meals that are easy on the digestion.

Low-FODMAP diets are pretty tricky for vegans/vegetarians. Tempeh is a great protein source for plant-based eaters, and 3.5oz is considered an allowable serving for certain SIBO diets. The slaw that I served it on has a lot of raw veggies, so it might be hard on the digestion for some people. You can try lightly steaming or sautéing the cabbage if cruciferous vegetables are a struggle!⁠

In this meal, I served the Teriyaki tempeh on kale, romaine, green cabbage, cucumber, shredded carrots, avocado, cilantro, scallions, with a toasted sesame-tahini sauce.⁠


Hey! I’m Daina, a Nutrition Therapist Master. I’m here to help you take control of your health by addressing your digestive issues for good. Beat the bloat, get glowing skin and learn to love healthy food!

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