Italian Kale Tempeh Stir Fry

Italian Tempeh Kale Stir Fry

  • Author: Dietitian Debbie
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 2-3 1x
  • Category: Entree, Main Dish
  • Method: Stovetop, one pot
  • Cuisine: Vegetarian, Mediterranean


My favorite Italian pizza flavors in stir fry form! This kale dish is loaded with garlic, olives, and artichokes.


  • 1/4 cup olive oil
  • 6 cups chopped, washed kale leaves
  • 1/2 red bell pepper, chopped
  • 8 ounces tempeh, crumbled
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Italian seasoning
  • 2 garlic cloves, minced
  • 23 quartered, marinated artichoke hearts
  • 1/4 cup sliced kalamata olives
  • Salt and pepper to taste
  • 1/8 cup shredded parmesan cheese


  1. Heat 4 tablespoons of the olive oil in a large skillet. Toss in the crumbled tempeh and cook 3-4 minutes or until it starts to lightly brown.
  2. Add the kale, bell pepper, and the last 2 tablespoons of olive oil. Toss to coat with oil and cook 7-10 minutes until it begins to wilt and soften.
  3. Add the vinegar, Italian seasoning, garlic, artichokes, and olives. Stir well and cook another 2-3 minutes.
  4. Season with salt and pepper to taste and serve over quinoa, mashed potatoes, etc. Sprinkle with parmesan cheese.


  • Serving Size: 1/2 recipe