Course: Lunch, Dinner
Time: 1 hour
Cuisine: Vegan, Plant-based
- 1 (8-oz/250g) package organic tempeh
- 1/3 cup organic peanut butter
- 2 tbsp lime juice
- 1.5 tbsp tamari
- 1.5 tbsp sriracha
- 1.5 tbsp maple syrup
- 1 tbsp ume plum vinegar or apple cider vinegar
- 3 tbsp filtered water
For the kale salad:
- 1 large bunch green kale, stemmed and finely chopped
- 3 cups finely shredded red cabbage
- 1 large Kent mango or 2 medium Atulfo mangoes, peeled and diced
- Pinch of sea salt or pink Himalayan salt
- 1/2 tbsp extra virgin olive oil
For the basil coconut lime dressing (makes 2 cups, more than enough for this salad!)
- 1 cup fresh basil, packed
- 1 cup fresh cilantro
- 1/4 cup lime juice
- 1 cup coconut milk (light or full fat)
- 2 cloves garlic
- 1 tbsp pure maple syrup
- 1/4 + 1/8 tsp fine sea salt or pink Himalayan salt
- Freshly ground black pepper, to taste
- Dice tempeh into 1-inch cubes and steam or boil for 3 minutes (this opens up the pores of the tempeh, allowing it to absorb more flavour from the marinade.
- Whisk together the marinade ingredients: peanut butter, tamari, sriracha, lime juice, maple syrup, and ume plum or apple cider vinegar.
- Place tempeh in a baking dish and pour peanut butter mixture over top. Toss lightly to coat and marinade for at least 30 minutes or up to 4 hours in the refrigerator.
- Place the kale into a large bowl. Add sea salt and olive oil and massage the olive oil into the kale until it has softened and is bright green. Add remaining salad ingredients and set aside.
- Heat oven to 375 F. Line a baking sheet with parchment paper. Transfer the marinated tempeh, along with all of the sauce, onto the pan.
- Bake tempeh for 15-20 minutes, or until lightly browned and peanut butter sauce is becoming slightly crispy (see photo for reference).
- Make the basil coconut dressing by combining all ingredients in an upright blender and blending until smooth.
- Assemble the salad by evenly distributing the tempeh cubes on top of the kale/cabbage mixture. Pour 1 cup of dressing over top, toss, and add more dressing if desired. Divide evenly between four bowls.
Any leftovers can be kept in the fridge for several days.
Stay tuned for a new recipe for tempeh chorizo on Friday and a no-churn vegan ice cream early next week! #doingsummerholisticallie