Kale Salad with Maple Mustard Tempeh
This kale salad with maple mustard tempeh is sweet, tangy, and smokey. Massage your kale with this delicious tempeh marinade and enjoy it.
Ingredients
Maple Mustard Tempeh
- 2 tbsp tamari (soy sauce) sub for coconut aminos
- 2 tbsp maple syrup
- 3 tbsp dijon mustard or ground mustard
- 1/4 cup apple cider vinegar sub for rice vinegar
- 1 tsp black pepper
- 1/2 tsp cayenne pepper
- 1/2 tsp smoked paprika
Remaining ingredients
- 2 cups Kale use as much or little as needed
- hemp seeds, oregano, sea salt, black pepper, oil, vegan salad dressing of your choice, or roasted veggies optional toppings
Instructions
- Place the maple syrup, dijon mustard, black pepper, cayenne pepper, smoked paprika, and apple cider vinegar into a bowl and mix to combine ingredients.
- Add the cubed tempeh and until it's nicely coated in the marinade.
- Cover and leave the tempeh mixture to marinate for at least 30 minutes to 1 hour (for more flavor leave the marinate overnight).
- To a skillet on medium heat, add 1 tbsp of oil.Once hot, remove the tempeh from the bowl and leave the reserved marinade for later (you'll use it in the salad dressing).
- Cook the tempeh until it's browns on each side.
- Add the kale to a large bowl and pour the remaining marinade on top (If it does not enough make more kale salad dressing). Massage the marinade into the kale until the kale is tender, it should take 2-3 minutes. Add the tempeh, veggies, cucumbers, nuts, hemp seeds, grains (and any other toppings). Serve and enjoy!!