Smoky Grilled Tempeh & Sautéed Collard Greens | Citrus Date Sesame Sauce | The Vegan Test Kitchen

tempeh

🥗Healthier: tofu

💰Cheaper: seitan

Tofu is lower in calories and seitan is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

soy sauce

🥗Healthier: coconut aminos

💰Cheaper: liquid aminos

Liquid aminos offers a similar flavor at a lower price.

smoked paprika

🥗Healthier: sweet paprika

💰Cheaper: regular paprika

Regular paprika is less expensive and can be used for color.

Juice 7 oranges to get 1 and 1/4 cups of orange juice.

Chop up 1/2 cup of dates and soak them in the orange juice for at least 2 hours or preferably overnight.

Boil enough water in a pot to cover the tempeh.

Cut the tempeh width-wise into triangles, making 4 triangles total.

Place the tempeh in the boiling water, lower to a simmer, and cook for 10 minutes.

Prepare the marinade in a container by adding 2 crushed garlic cloves, 3/4 cup vegetable broth, 2 tablespoons soy sauce, 2 tablespoons apple cider vinegar, 2 tablespoons liquid smoke, 2 tablespoons olive oil, and 2 teaspoons pure maple syrup.

Remove the tempeh from the pot and place it directly into the marinade.

Marinate the tempeh in the fridge while preparing the sauce and collards.

Blend the soaked dates with the orange juice, 1/2 cup tahini, 2 tablespoons sesame seeds, 2 tablespoons sweet or white miso, and 1/4 teaspoon ground cardamom until smooth and creamy.

Taste the sauce for salt and pepper and adjust as needed; refrigerate the sauce to thicken if desired.

Rip the leaves off the collards, wash them, and set aside 1 pound.

Mince garlic for the collards.

Preheat a cast iron skillet over medium-high heat and brush it with oil.

Grill the marinated tempeh for 5 minutes on one side, then flip it and grill for another 5 minutes, spooning some marinade over it before finishing.

Reserve the marinade for the collards.

In a large skillet, preheat over medium heat and add 1/2 cup of the reserved marinade and olive oil.

Add minced garlic and sauté for about 1 minute.

Add the collard greens and sauté for about 2 minutes.

Add the reserved marinade and cook for another 10 minutes until the greens are tender.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens