tempeh · vegan

Sesame Greens and Tempeh Warm salad

Veganuary nutty tastes

312kcal  happyfacenobackground  happyfacenobackground  VE

Flavours: 2g grated ginger, 1 garlic clove, 1 tbsp sesame oil, 3 tsp balsamic vinegar, 2 tsp dark soy sauce, ½ tsp Dijon mustard, 1 tsp whole grian mustard, 1 tsp miso paste (optional), S/P

Bulk: 200g broccoli, 100g kale, 1/3 cup giant cous-cous, 100g tempeh

Jazzy: top with some toasted sesame seeds

Lets cook: Preheat the oven to 220oC. Cut the tempeh into bite-size cubes and boil for 7 minutes. Meanwhile, cut the broccoli into bite-size pieces. Mix the grated ginger, crushed garlic clove, sesame oil, balsamic vinegar, soy sauce and pepper. Drain the tempeh and return to the pan. Also add the broccoli and about 2/3 of the above dressing. Mix well (I used my hands for this for even coating). Then place the tempeh and broccoli on a tin-foiled tray and bake for 15 minutes. Next, coat the kale with the rest of the dressing (again I used my hands to evenly coat) and spread the kale evenly on another tin-foil lined baking tray. Add the kale to the oven after the 15 minutes and also turn over the broccoli/tempeh. Bake for everything another 10 minutes, giving the kale a little mix around after 5 minutes. Start to boil the cous-cous for around 8 minutes. Meanwhile make the cous-cous dressing by mixing the mustards along with miso paste (if using) and some salt and pepper. Taste-test some cous-cous to ensure it’s cooked, drain and mix in the mustard dressing. By now everything should be ready to plate together  cutefacenobackground



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