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Tempeh strips marinated in a smoky, tangy sauce and air-fried until crisp. An excellent, protein packed, plant-based substitute for meat. 

TEMPEH QUINOA KALE BOWL

Toasted macadamia nut and kale salad, served with seasoned quinoa, topped with sauerkraut and smoky tempeh. 
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Main Course
Ingredients Method

Ingredients
  

QUINOA
  • 1 cup uncooked quinoa
  • 1 3/4 cup water Water content may vary depending on type of quinoa being used. Follow instructions on the packaging. But I always use slightly less water than recommended because I like my quinoa on the firmer side.
  • 1 vegan Bouillon cube I used Not-Chikn
SMOKY TEMPEH STRIPS
  • 1 package of plain tempeh
  • 3 tbsp ketchup
  • 4 tsp soy sauce
  • 1/4 tsp smoked paprika
  • 1/2 tsp liquid smoke
MACADAMIA NUTS & KALE
  • 2 bunches of Dino Kale
  • 1/2 cup Macadamia nuts, chopped
  • 2 tbsp olive oil
  • 1 lemon, juiced
  • 1/2 tsp toasted sesame oil
  • 1/8 tsp nutmeg
  • salt and pepper to taste
SAUERKRAUT
  • 1 cup sauerkraut

Method
 

COOK QUINOA
  1. Place dry quinoa in a strainer and rinse for at least a minute
  2. Bring water to a boil
  3. Add dry quinoa and vegan Bouillon cube and lower heat to a simmer
    not chick'n vegan bouillon cube
  4. Cover with a lid
  5. Cook for 10-20 minutes. **Water content and cooking time may vary depending on type of quinoa, so follow instructions on box. I always use slightly less water than recommended because it makes the quinoa more firm.
  6. When liquid is absorbed, remove from heat and remove lid
  7. Fluff quinoa with a fork to keep it from clumping
    quinoa for Toasted macadamia nut and kale salad, served with seasoned quinoa, topped with sauerkraut and smoky tempeh. 
  8. Set aside
SMOKY TEMPEH STRIPS
  1. Cut tempeh into 1/4 inch strips
    Toasted macadamia nut and kale salad, served with seasoned quinoa, topped with sauerkraut and smoky tempeh. 
  2. Place remaining ingredients for tempeh strips in a bowl or ziplock bag and mix
    sauce for Tempeh strips marinated in a smoky, tangy sauce and air-fried until crisp. An excellent, protein packed, plant-based substitute for meat. 
  3. Add tempeh to sauce and mix until evenly coated
    Toasted macadamia nut and kale salad, served with seasoned quinoa, topped with sauerkraut and smoky tempeh. 
  4. **You can air-fry right away, but for best results allow tempeh to marinate for at least an hour
  5. Place tempeh in an air-fryer and cook for 5 minutes on high. Cook longer if desired
    Tempeh strips marinated in a smoky, tangy sauce and air-fried until crisp. An excellent, protein packed, plant-based substitute for meat. 
  6. **Don't have an air-fryer? Cook tempeh on non-stick skillet with a touch of oil. Cook each side for 3-5 minutes or until crisp.
  7. Place aside
    tempeh for Toasted macadamia nut and kale salad, served with seasoned quinoa, topped with sauerkraut and smoky tempeh. 
MACADAMIA NUTS & KALE
  1. Wash kale
  2. De-stem kale by removing the stems from each leaf
    kale for Toasted macadamia nut and kale salad, served with seasoned quinoa, topped with sauerkraut and smoky tempeh. 
  3. Rip or chop kale into smaller pieces
  4. Massage kale by adding olive oil and lemon juice. Massage kale with hands for at least a minute or until kale feels more tender
    kale for Toasted macadamia nut and kale salad, served with seasoned quinoa, topped with sauerkraut and smoky tempeh. 
  5. Set aside
  6. Chop macadamia nuts and place them on a non-stick skillet
    macadamia nuts for Toasted macadamia nut and kale salad, served with seasoned quinoa, topped with sauerkraut and smoky tempeh. 
  7. Toast over medium heat until browned
    macadamia nuts for Toasted macadamia nut and kale salad, served with seasoned quinoa, topped with sauerkraut and smoky tempeh. 
  8. Add massaged kale and the rest of the "macadamia nut & kale" ingredients
  9. Cook for another minute. You only want to slightly cook the kale. Don't over cook it and make it soggy
  10. Set aside
BUILD YOUR BOWL
  1. Place 1/4 of the quinoa in each bowl (makes 4 servings)
  2. Top with Macadamia Nuts & Kale, Smoky Tempeh strips and sauerkraut
    Toasted macadamia nut and kale salad, served with seasoned quinoa, topped with sauerkraut and smoky tempeh. 
  3. Serve and enjoy!
    Tempeh strips marinated in a smoky, tangy sauce and air-fried until crisp. An excellent, protein packed, plant-based substitute for meat.