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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
Course Main Course
Servings 4 people

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

Instructions
 

COOK QUINOA

  • Place dry quinoa in a strainer and rinse for at least a minute
  • Bring water to a boil
  • Add dry quinoa and vegan Bouillon cube and lower heat to a simmer
    not chick'n vegan bouillon cube
  • Cover with a lid
  • 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.
  • When liquid is absorbed, remove from heat and remove lid
  • 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. 
  • Set aside

SMOKY TEMPEH STRIPS

  • Cut tempeh into 1/4 inch strips
    Toasted macadamia nut and kale salad, served with seasoned quinoa, topped with sauerkraut and smoky tempeh. 
  • 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. 
  • 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. 
  • **You can air-fry right away, but for best results allow tempeh to marinate for at least an hour
  • 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. 
  • **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.
  • Place aside
    tempeh for Toasted macadamia nut and kale salad, served with seasoned quinoa, topped with sauerkraut and smoky tempeh. 

MACADAMIA NUTS & KALE

  • Wash kale
  • 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. 
  • Rip or chop kale into smaller pieces
  • 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. 
  • Set aside
  • 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. 
  • 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. 
  • Add massaged kale and the rest of the "macadamia nut & kale" ingredients
  • Cook for another minute. You only want to slightly cook the kale. Don't over cook it and make it soggy
  • Set aside

BUILD YOUR BOWL

  • Place 1/4 of the quinoa in each bowl (makes 4 servings)
  • 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. 
  • 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. 
Keyword breakfast, fermented, kale, lunch, plant-based, quinoa, sauerkraut, tempeh, vegan, vegan protein