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Blackened Tempeh with Eggplant and Cucumber Salsa
Created by Chef Michael Chesterman
Vegan
Gluten-free
No egg
Nut-free
Dairy-free
No shellfish
Spice up your life with Blackened Tempeh! This zesty lunch is perfect for vegans and vegetarians. The healthy combinations of the greens - cilantro, green bean and asparagus - gives it the fresh garden appearance. Pair it eggplant salsa for a more savoury flavour. It is a good option for a no meat luncheon.
Also available as Blackened Salmon
460 calories
22g proteins
66g carbs
13g fat
Ingredients: Asparagus, Cajun Seasoning, Cilantro, Dill, Eggplant, Green Bean, Herb Mix, Jasmine Rice, Lemon Pepper, Lime, Tempeh, Tomato
Instructions: Heat 1.5 Minutes
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Why you'll love this
Lime assist in digestion. The natural acidity found in lime helps to break down macromolecules of food, and flavonoids assist to stimulate digestive system and promotes secretion of digestive juice, acids and bile.
Cilantro benefits your sleep cycle naturally and calms nerves, and can improve sleep quality through its natural sedative effects.
Asparagus contains various B vitamins that are important for maintaining adequate levels of the homocysteine hormone.
Cucumbers are rich in two of the most basic elements needed for healthy digestion: water and fiber. Cucumber skins contain insoluble fiber, which helps add bulk to your stool. This helps food to move through your digestive tract more quickly for healthy elimination.
If you are one of the millions of people who experiences mild to moderate chronic pain from inflammation (such as back pain, muscle pain or arthritis), tomatoes can provide relief and help prevent pain thanks to the high amount of bioflavonoids and carotenoids, which are known anti-inflammatory agents.
Lime is a cure for scurvy which is caused due to deficiency of Vitamin C. It is a frequent infection which shows normal cold symptoms, cracked lip corners and lips, ulcers in mouth and tongue.
About the Chef
Michael Chesterman is an aspiring chef and culinary entrepreneur. His experiences range from the sublime cooking traditions of French cuisine to the rich flavours of his native Lebanon, and practically everything in between. He started his culinary journey at the age of 13 and quickly found his passion for food.
Sign up to order for Monday, April 22 or later.
Get Started1. Nutrient values are estimates only and may vary due to variations in product preparation and portion size, among other factors.
2. Our meals are prepared in a kitchen environment that contains nuts, gluten, shellfish, and dairy. We use best practices when preparing your meals, however, inadvertent cross-contamination may occur. We cannot guarantee the complete absence of allergens.
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