Garlic Kale Caesar with Teriyaki Tempeh

Garlic Kale Caesar with Teriyaki Tempeh

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Prep & Cook Time 20 min
Servings 2
Calories 1150
Fat 38g
Carbohydrates 125g
Protein 67g
Main Ingredients
  • - Tempeh
  • - Kale
  • - Vegano Garlic Caesar Dressing
  • - Vegano Chickpea Croutons
  • - Vegano Teriyaki Sauce
  • - Vegano Vegan Parmesan
  • - Lemon
Contains Allergens
  • Nuts
  • Soy
What you'll need
  • Oil (Vegetable, Olive Oil)
Step 1: Boil water

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.

Step 2: Boil tempeh

Place the tempeh block in the water and simmer for 10 minutes.

Step 3: Prepare kale salad

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.

Step 4: Add dressing

Add Vegano Garlic Caesar Dressing and Chickpea Croutons to the kale, toss until mixed well.

Step 5: Prepare tempeh

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.

Step 6: Add Vegano Teriyaki Sauce

Turn off heat and add Vegano Teriyaki Sauce to the warm pan. Stir to coat the tempeh.

Step 7: Plate your meal

Divide the garlic caesar salad between two plates or shallow bowls and top with teriyaki tempeh. Garnish with Vegano Vegan Parmesan and lemon wedges.