|Prep & Cook Time||20 min|
Fill a medium-large pot halfway with water. Add a pinch of salt, cover pot and heat on high until water comes to a boil.
Place the tempeh block in the water and simmer for 10 minutes.
While tempeh is simmering, prepare the kale. Remove the leaves from the stem and tear into bite size pieces. Add to a medium sized bowl. Squeeze half the lemon onto the kale and add a big pinch of salt. Massage the kale for 2-3 minutes until tender. The leaves will get darker as the fibres break down. Cut the other half of the lemon into wedges and save for garnish.
Add Vegano Garlic Caesar Dressing and Chickpea Croutons to the kale, toss until mixed well.
Once cooked, remove tempeh and place on a paper towel to cool. Once the tempeh is cool enough to handle, cut into ½ inch slices and cook in a frying pan over medium heat in 1 tsp oil for 2 minutes on each side.
Turn off heat and add Vegano Teriyaki Sauce to the warm pan. Stir to coat the tempeh.
Divide the garlic caesar salad between two plates or shallow bowls and top with teriyaki tempeh. Garnish with Vegano Vegan Parmesan and lemon wedges.