This curried vegetable dish is loaded with plenty of healthy greens and carrots, plus crispy tempeh for protein. This dish comes together quickly. All you need to do is cook the tempeh, mix the vegetables with curry spices, then cook them in the same pan you used to make the tempeh, making it perfect for a mid-week meal. Serve with quinoa or any kind of grain and you've also got yourself a lunch that'll keep you full until dinner.
Curried Vegetables With Tempeh Triangles [Vegan, Gluten-Free]
- 1 8-ounce package of gluten-free tempeh, cut into triangles
- 2 tablespoons of gluten-free tamari or liquid aminos
- 4 carrots, shredded or sliced
- 1 cup of snow peas, trimmed and cut into halves
- 1 large handful of kale, de-stemmed and roughly torn into bite-size pieces
- 2 tablespoons tahini
- 1 tablespoon maple syrup
- 1 teaspoon apple cider vinegar
- 1 teaspoon curry powder
- 1 teaspoon turmeric
- 1/2 teaspoon dried ginger
- 1/2 teaspoon garam masala
- Quinoa, for serving
- Heat a wok on the stove on medium heat. Add the tamari and the tempeh, carefully coating the tempeh, and cook until golden brown, about 5 minutes each side.
- As the tempeh cooks, prepare the vegetables and place them all in a large bowl. In a separate, small bowl, mix together the tahini, maples syrup, apple cider vinegar, and spices. Whisk the dressing until combined. Add this mixture to the vegetables and stir, then allow it to marinate while the tempeh cooks.
- Once the tempeh has cooked, remove it from the pan, give it a quick wipe to remove excess oil, and then throw the vegetables into the pan and heat until they have softened. Layer some quinoa on the plates, then the vegetables, and top it with the tempeh. Garnish with cilantro and serve.