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 kale, chopped into bite-size pieces
- 1 teaspoon freshly ground black pepper, plus more if needed
- In large skillet over low heat, combine the coconut oil, red pepper flakes, garlic and ginger. Cook slowly, taking care not to brown the garlic and stirring occasionally for 5-7 minutes.
- While the garlic is cooking, whisk together the coconut aminos, maple syrup and water in a small bowl.
- Increase the temperature under the skillet to medium-high and add the mushrooms and tempeh. Gently stir to get them coated. Add the coconut amino mixture and stir again to coat. Cook for a minute or two, then add the kale. Stir and cover.
- Cook for about 3 minutes. Uncover, turn the heat up even more, and cook until the tempeh starts to brown. If you need to add more water to prevent sticking, add 1 tablespoon at a time.
- Remove from heat and stir in the black pepper. Taste, add more pepper if you like, and serve immediately over quinoa or brown rice.
Adapted from Black Pepper Tempeh from Super Natural Every Day by Heidi Swanson.