Tempeh with Kale

Name: Tempeh with Kale
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 -4
Ingredients: 2 Tablespoons extra-virgin coconut oil; ½ teaspoon red pepper flakes; 6 cloves garlic; 1 Tablespoon peeled and grated fresh ginger; 3 Tablespoons coconut aminos or reduced sodium soy sauce/tamari; 2 Tablespoons pure maple syrup; ¼ cup water; 1 cup Shiitake mushrooms; 8 ounces three grain tempeh; 1 small bunch of lacinato kale; 1 teaspoon freshly ground black pepper

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
3 -4
Calories
249 kcal
Course
Lunch
Cuisine
American

Tempeh with Kale

Odette Barnes

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A flavorful one skillet meal with tempeh, sautéed kale and coconut aminos.

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Ingredients

Servings

2 Tablespoons extra-virgin coconut oil
½ teaspoon red pepper flakes
6 cloves garlic minced
1 Tablespoon peeled and grated fresh ginger
3 Tablespoons coconut aminos or reduced sodium soy sauce/tamari
2 Tablespoons pure maple syrup
¼ cup water plus more if needed
1 cup Shiitake mushrooms stems removed and sliced into small pieces
8 ounces three grain tempeh sliced super thin
1 small bunch of lacinato kale chopped into bite-size pieces
1 teaspoon freshly ground black pepper plus more if needed

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Instructions

In large skillet over low heat, combine the coconut oil, red pepper flakes, garlic and ginger. Cook slowly, taking care not to brown the garlic and stirring occasionally for 5-7 minutes.
While the garlic is cooking, whisk together the coconut aminos, maple syrup and water in a small bowl.
Increase the temperature under the skillet to medium-high and add the mushrooms and tempeh. Gently stir to get them coated. Add the coconut amino mixture and stir again to coat. Cook for a minute or two, then add the kale. Stir and cover.
Cook for about 3 minutes. Uncover, turn the heat up even more, and cook until the tempeh starts to brown. If you need to add more water to prevent sticking, add 1 tablespoon at a time.
Remove from heat and stir in the black pepper. Taste, add more pepper if you like, and serve immediately over quinoa or brown rice.

Notes

Adapted from Black Pepper Tempeh from Super Natural Every Day by Heidi Swanson.
Super Natural Every Day by Heidi Swanson

Nutrition Information

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Serving 1/4 recipe Calories 249kcal (12%) Carbohydrates 25g (8%) Protein 12g (24%) Fat 11g (17%) Saturated Fat 6g (30%) Sodium 659mg (27%) Potassium 512mg (15%) Fiber 6g (24%) Sugar 14g (28%)