Looking to cut back on meat? Check out this fiber rich sweet & savory dish.
Though it doesn’t often get the attention it deserves, tempeh is a delicious vegetarian protein. Made of high quality soy, it soaks up the flavors of your dish, making it an easy go-to entrée for anyone looking to cut back on meat. There are plenty of tempeh dishes out there, but this recipe for tempeh with quinoa and kale is healthy, full of fiber, and absolutely delicious! It’s slightly sweet, and fresh herbs give it a savory flavor you’re sure to love. If you’ve never tried tempeh before, this easy recipe will make a great start!
Maple Glazed Tempeh with Quinoa and Kale
- 1 cup quinoa
- 1 1/2 cups vegetable stock
- 8 ounces tempeh cubed
- 2 tablespoons pure maple syrup
- 3 tablespoons dried cranberries
- 1 tablespoon thyme fresh, chopped
- 1 tablespoon rosemary fresh, chopped
- 1 tablespoon olive oil
- 1 orange juiced
- 1 garlic clove minced
- 4 ounces baby kale chopped
- Preheat oven to 400 degrees F.
- Bring the stock to a boil and add the quinoa. Reduce heat, cover and simmer for 15 minutes until fluffy and liquid is absorbed.
- Combine the tempeh and maple syrup and lay on a parchment-lined baking sheet. Bake for 10-15 minutes until tempeh is browned and lightly caramelized.
- While tempeh is baking, combine the rest of the ingredients in a large bowl. Toss with the quinoa and tempeh, season with salt and pepper, and serve.
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