Garlic Kale Caesar with Teriyaki Tempeh

Garlic Kale Caesar with Teriyaki Tempeh
  • Tempeh
  • Kale
  • Vegano Garlic Caesar Dressing
  • Vegano Chickpea Croutons
  • Vegano Teriyaki Sauce
  • Vegano Vegan Parmesan
  • Lemon
20 mins
Contains Allergens:
  • Nuts,
  • Soy

This kale caesar salad is nutritious, flavourful, and full of texture.

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 packaging and add to a medium sized bowl. Squeeze half the lemon onto the kale and 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.

Per Serving
Calories 575
Fat 17g
Carbohydrates 62g
Protein 33g
  • Oil (Vegetable, Olive Oil)

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