Eating Bird Food · by Brittany Mullins★ 5.0 (2)
Tempeh with Kale
NUTRITION · PER SERVING30M COOK
CAL 15%·PRO 36%
CARBS 28G36% OF CAL
6G FIBER4G OTHER18G TOTAL SUGAR
FAT 18G52% OF CAL
10G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A flavorful one-skillet meal of tempeh and sautéed kale tossed with ginger, garlic, and coconut aminos for savory depth. A quick, plant-based main.
mainamericanstir frytofu🍳 skilletdairy freeveganvegetarian
View the full recipe on Eating Bird Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 2 Tablespoons extra-virgin coconut oil
- ½ teaspoon red pepper flakes
- 6 cloves garlic (minced)
- 1 Tablespoon peeled and grated fresh ginger
- 3 Tablespoons coconut aminos or reduced sodium soy sauce/tamari
- 2 Tablespoons pure maple syrup
- ¼ cup water (plus more if needed)
- 1 cup shiitake mushrooms (stems removed and sliced into small pieces)
- 8 ounces three grain tempeh (sliced super thin)
- 1 small bunch of lacinato kale (chopped into bite-size pieces)
- 1 teaspoon freshly ground black pepper (plus more if needed)
At a glance
PER SERVING · TIME 30M
CAL 15%·PRO 36%
CARBS 28G36% OF CAL
6G FIBER4G OTHER18G TOTAL SUGAR
FAT 18G52% OF CAL
10G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 484mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 621mg
- Calcium
- 242mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 484MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.