This delicious blackened tempeh with spicy steamed kale and spinach recipe by Clean Eating With Claudia is a nutritious well rounded lunch or dinner choice. Marinated tempeh recipes provide a great meat substitution for carnivores, vegans, and vegetarians. The fried tempeh along with the spinach and kale recipes make a irresistible combination.
Vegan Recipe Ingredients:
1 8oz package of Tempeh
2 cups of organic kale
2 cups of organic spinach
½ cup of vegetable broth
1tsp of red pepper flakes or to taste
3 tbsp of extra virgin olive oil
Salt
For the tempeh marinade:
Juice of half a lemon
1 chopped clove of garlic
1 tbsp of tamari sauce
1 tbsp of extra virgin olive oil
For the spice rub, 1 tsp of the following:
Garlic powder
Dried oregano
Ground thyme
Ground cumin
½ tsp of paprika
¼ tsp of cayenne
¼ tsp of ground pepper
Tempeh Recipe Directions:
Remove whole tempeh patty from packaging and place in a sandwich bag or dish that you wish to marinate the patty in. Add to the dish or the bag the juice of half of a lemon, the chopped garlic, tamari sauce and extra virgin olive oil. Mix and coat the tempeh completely with the marinade. Refrigerate the tempeh for 20 minutes or up to overnight for best results.
To create the spice rub, in a bowl, combine all the spices and mix well. Remove your marinated tempeh from the refrigerator and add half of your spice rub to one side of the tempeh and massage into the patty. Flip your tempeh and add the rest of the spice rub and continue to massage in the spices. Once you have your tempeh covered with the spice rub, place the tempeh into a pan with 2 tbsp of olive oil that has been heating on a medium heat. Proceed to pan fry the tempeh on each side for 3-5 minutes, adding an additional tablespoon of olive oil if need be.
Steamed spinach and kale recipe:
Add ½ cup of vegetable broth to a saucepan or pan and place on a medium high heat. Once the broth begins to lightly boil, add the kale and spinach to the broth along with a pinch or two of salt and the red pepper flakes, stir and cover. Stir the kale and spinach frequently as this is a fast process, 4-5 minutes!
Once the kale and spinach turn a deep green and the majority of the broth has evaporated, remove the veggies from the heat and add any additional red pepper flakes or salt as desired. Plate your blackened, fried tempeh with spicy steamed greens to create a tempeh salad and ENJOY!
Nutritional information is for 1 serving. The recipe makes 2 servings.
Calories 265.1
Total Fat 12.8 g
Saturated Fat 2.6 g
Polyunsaturated Fat 4.6 g
Monounsaturated Fat 3.4 g
Total Carbohydrate 19.8 g
Dietary Fiber 3.3 g
Sugars 2.3 g
Protein 24.3 g
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