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| Kale Salad with Chickpeas & Spicy Tempeh Crumbles |
I was looking for a quick, healthy dinner recipe that I could make for my boyfriend and that wouldn't require buying a ton of new ingredients at the grocery store. I also wanted to find something that would fill us up with more protein than say a vegan pasta dish, that we often feel the need to eat 2-3 servings of! I found this on a list from Buzzfeed, "23 Vegan Meals With Tons Of Protein." The full recipe can be found here.
It had a few more steps involved than a regular tossed salad, but I loved the crunchy tempeh bits and the kale was very tender after being blanched in boiling water. This has a lot of fiber-filled ingredients, I mean a lot, so just a warning! :)
Serves 3-4 (or in my case 2!)
Tempeh Bits:
8 oz. package of tempeh (I used Trader Joe's brand)
1/4 cup vegetable oil
1/4 teaspoon salt
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons paprika
1 teaspoon chili powder
1 teaspoon lemon pepper
1/8 teaspoon cayenne pepper
Sea salt
Salad:
1 pound of kale, chopped
1 cup shredded carrots
15.5 oz. can chickpeas, rinsed and drained
2 tablespoons sesame seeds
Dressing:
1/3 cup rice vinegar
1/4 cup low sodium soy sauce
2 tablespoons sesame oil
1 tablespoon fresh grated ginger
To Prepare Salad:
Boil a large pot of salted water and blanch kale for 30 seconds. Run under cold water and drain, squeeze out excess water, and set aside.
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| Blanched Kale |
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| Mixed Spices for Tempeh Bits |
Mix all ingredients in a small bowl for tempeh bits. Pour vegetable oil in a separate, small bowl. Cut tempeh into thin strips then dip into oil and arrange strips on the baking sheet. Sprinkle each piece with the mixed spices, flip if desired and coat both sides, though not necessary.
Bake for 20 minutes, until golden brown and crispy. Tip: check on them around 15 minutes in, I noticed some pieces started to burn.
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| Baking Seasoned Tempeh Slices |
In a glass jar or a bowl with a whisk, combine all dressing ingredients and blend or shake well.
Enjoy!
