Blackened Tempeh Recipe w/ Spicy Steamed Kale & Spinach - HASfit Vegan Recipes Vegetarian

tempeh

🥗Healthier: tofu

💰Cheaper: seitan

Tofu is a lower-calorie option, while seitan is often cheaper and has a similar texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point, while canola oil is often less expensive.

Slice tempeh into thick pieces and set aside.

Mix cayenne pepper, paprika, garlic powder, onion powder, black pepper, and salt in a bowl.

Coat tempeh slices evenly with the spice mixture.

Heat olive oil in a skillet over medium-high heat until shimmering.

Add the coated tempeh slices to the skillet and cook until blackened, about 3-4 minutes per side.

Remove tempeh from skillet and set aside.

In a separate pot, bring vegetable broth and water to a boil.

Add kale and spinach to the boiling liquid, cover, and steam for 3-5 minutes until wilted.

Stir in red pepper flakes and ginger into the steamed greens.

Drizzle lemon juice over the greens and toss to combine.

Serve the blackened tempeh on a plate with the spicy steamed kale and spinach on the side.

Cooking Techniques

Spice Level:

Allergens