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main dish vegan

Vegan Smoky Tempeh Kale Stir Fry

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Are you ready for Christmas? I’ve been so busy at work lately that this one has totally snuck up on me! Eek! As I was finishing up my Christmas shopping this weekend, I whipped up this stir fry Will had made a few days before. Different variations of tempeh stir-fry are my absolute favorite go-to vegetarian meals because they come together in a matter of minutes. I keep this one in my arsenal for weekends when I have a few veggies and a bit of extra tempeh to use up.

The South African Smoke Seasoning Blend I used in this version was a new one Will picked up a couple of weeks ago at Trader Joe’s. I have been loving the new flavor it’s added to our dishes all week! If you don’t have a Trader Joe’s around, you can make your own by mixing up a bit of smoked paprika, sea salt, garlic, and basil. Yum! It adds a lot of that umami flavor that you usually can’t get from plant based protein. Feel free to adjust the amount of seasoning you use too, depending on the strength. This one from Trader Joe’s is pretty potent, so it doesn’t take a lot to season the dish! For my non-vegan/vegetarian readers, feel free to sub ground turkey or beef for the tempeh.

vegan smoky tempeh kale stir fry

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vegan smoky tempeh kale stir fry

Vegan Smoky Tempeh Kale Stir Fry

  • Author: Deb Davis
  • Prep Time: 5 Min
  • Cook Time: 15 Min
  • Total Time: 20 minutes
  • Yield: 2 1x
  • Category: Entree, Main Dish
  • Method: Stove-Top
  • Cuisine: Vegan, Vegetarian
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Description

A delicious vegan dish that comes together in minutes!


Ingredients

  • 2 tablespoons South African Smoke Seasoning (from Trader Joe’s)
  • 3 tablespoons coconut oil
  • 3–4 kale leaves, chopped
  • 4 oz. tempeh, crumbled
  • 5–6 cremini mushrooms, chopped
  • Sea salt and ground black pepper, to taste

Instructions

  1. Melt coconut oil in medium size saucepan over medium-high heat.
  2. Toss in mushrooms and cook until they begin to brown and soften.
  3. Add kale, tempeh, and seasoning.
  4. Stir and cook until kale is wilted and tempeh is lightly browned.

Nutrition

  • Serving Size: 1

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2 Comments

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Comments

  1. Elizabeth Jarrard RD (@ElizabethEats) says

    December 24, 2013 at 9:10 pm

    YUMMMM

    Reply
  2. Monica @ The Yogi Movement says

    February 6, 2014 at 4:17 am

    Hi Debbie! This was so good.. I made it, but mixed in the sweet potato & added Shiitake mushrooms. So good! Thanks for the idea. The link to the recipe is added to my name, so check it out if you have time 🙂 Have a great day!

    Reply

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About Me

I’m Debbie, the Registered Dietitian and writer behind this blog where you’ll find healthy, seasonal, vegetarian recipes! I believe that healthy eating and good nutrition shouldn’t be complicated so let me make it a little easier for you.

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