Looking for a delicious and nutritious meal that’s packed with flavor and easy to make? Look no further than this mouthwatering roasted tempeh and mushrooms on kale salad! In just 40 minutes, you can whip up a vibrant dish that not only satisfies your taste buds but also nourishes your body. With crispy roasted tempeh and tender mushrooms nestled atop a bed of massaged kale, this recipe is a perfect blend of textures and flavors. Plus, it’s vegan, gluten-free, and bursting with healthy ingredients that will keep you coming back for more. Ready to elevate your salad game? Let’s dive into this delightful recipe!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 block tempeh, cubed
- 8 oz mushrooms, sliced
- 4 cups kale, chopped
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
- 1/4 cup walnuts, chopped
- 1/4 cup nutritional yeast
Instructions
- Preheat your oven to 400°F (200°C). This temperature is ideal for roasting the tempeh and mushrooms to achieve a crispy texture.
- Prepare the tempeh by cutting it into bite-sized cubes. If you prefer a firmer texture, you can steam the tempeh for 10 minutes before cubing it. This step is optional but can enhance the flavor absorption.
- In a mixing bowl, combine the cubed tempeh and sliced mushrooms. Drizzle 1 tablespoon of olive oil over the mixture and add salt and pepper to taste. Toss everything together until the tempeh and mushrooms are evenly coated.
- Spread the tempeh and mushroom mixture in a single layer on a baking sheet lined with parchment paper. This will help prevent sticking and make cleanup easier.
- Roast in the preheated oven for about 20-25 minutes, stirring halfway through to ensure even cooking. The tempeh should be golden brown and the mushrooms should be tender.
- While the tempeh and mushrooms are roasting, prepare the kale salad. In a large bowl, add the chopped kale. Drizzle the remaining 1 tablespoon of olive oil and 1 tablespoon of balsamic vinegar over the kale.
- Massage the kale with your hands for about 2-3 minutes. This helps to break down the tough fibers and makes the kale more tender and flavorful.
- Once the tempeh and mushrooms are done roasting, remove them from the oven and let them cool for a few minutes.
- Add the roasted tempeh and mushrooms to the bowl with the massaged kale. Toss gently to combine.
- Sprinkle the chopped walnuts and nutritional yeast over the salad. Toss again to distribute evenly.
- Serve immediately, or let it sit for a few minutes to allow the flavors to meld. Enjoy your roasted tempeh and mushrooms on kale salad!
Tips
- Prepping Your Tempeh: For an extra burst of flavor, consider steaming the tempeh for 10 minutes before cubing it. This step enhances its ability to absorb the delicious seasonings!
- Perfect Roasting: Ensure your tempeh and mushrooms are spread out in a single layer on the baking sheet. This allows them to roast evenly, achieving that perfect golden-brown color and crispy texture.
- Massage the Kale: Don’t skip the massaging step! It may sound odd, but massaging the kale with olive oil and vinegar breaks down its tough fibers, making it tender and more enjoyable to eat.
- Customize Your Salad: Feel free to add your favorite veggies or toppings! Cherry tomatoes, avocado, or even a sprinkle of your favorite cheese can take this salad to the next level.
- Make Ahead: This salad can be made ahead of time! Just keep the roasted ingredients and the kale separate until you're ready to serve to maintain the best texture.
- Leftover Love: If you have leftovers, store them in an airtight container in the fridge. The flavors will meld beautifully, making for a delicious next-day lunch!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 22g
Protein: 20g
Fat: 22g
Saturated Fat: g
Cholesterol: 0mg
