Tempeh with Kale + Coconut Aminos

Tempeh with Kale + Coconut Aminos

A flavorful one skillet meal with tempeh, sautéed kale and coconut aminos.

I don’t know about you, but I’m always pretty hungry when I come home from work. This means that dinner can’t take longer than 45 minutes or I’ll have raided the pantry and stuffed myself with way too much “snacks” before dinner is even done. I try my best not to fall into this habit and I’ve found that as long as I stick with meals that don’t take a lot of prep work, it’s not too difficult.

The meal I’m sharing today is one of those easy peasy weeknight meals that comes together quickly. It doesn’t require a ton of ingredients, everything is simply tossed into one skillet and it comes out tasting great.

It’s got protein, dark leafy greens (my fav!) and whole grains = aka the winning combo. You’ll love the warm, hearty flavors, especially during the cooler fall and winter months. It’s healthy comfort food!
Meals like this make me smile.

And don’t be scared away by the tempeh. It doesn’t need to be marinated or steamed beforehand, yet it still tastes quite lovely.

A flavorful one skillet meal with tempeh, sautéed kale and coconut aminos.

2 tablespoons extra-virgin coconut oil
1/2 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
1/4 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…


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