Spicy Chipotle Tempeh with Dinosaur Kale and Quinoa Recipe

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This is a very quick and easy recipe to make, not to mention incredibly tasty.  Spicy yet flavourful.  The tempeh soaks up all the flavours of the marinade beautifully and delivers them to your palate in one shot.

I marinated the tempeh overnight to ensure it really absorbed all the flavour.  Very easy to do.  If you didn’t have the time to do it overnight, try to do it for a few hours at least.  It will still be delicious.

I used dried chipotles that I had.  These aren’t the easiest to find at your regular supermarket but can usually be found at markets where they sell specialty products.  If you don’t find chipotles or can’t be bothered to look you could simply substitute the chipotles for a chilli pepper.  You will not get the same smokey flavour but it will still be good.

 

 Spicy Chipotle Tempeh with Dinosaur Kale and Quinoa

 Instructions

250 g tempeh
12 leaves of dinosaur kale, ribs removed and roughly chopped
2 tbsp coconut oil
1 cup quinoa

For Marinade

1-2 dry chipotle peppers (depending on how spicy you like it)
1 garlic clove, chopped
a small chunk of ginger
1 small shallot
a few sprigs of fresh thyme
1 tbsp agave nectar
1 tbsp sesame oil
3/4 cup water
1/4 cup wheat free tamari (soy sauce)

Instructions

Combine all the ingredients for the marinade in a blender and blend until smooth.

Slice the tempeh block in half width wise and then in half length wise into 4 separate pieces. Combine the slabs of tempeh with the marinade in a container or large ziplock bag, and leave in the fridge to marinate for a few hours or overnight.

Cook the quinoa according to package directions.  2 cups of water for 1 cup of quinoa for 12-14 minutes usually does it for me.

In a large pan, heat the coconut oil on medium heat.  Remove the tempeh from the marinade and add to the pan.  Cook for a few minutes on each side until the pieces brown on both sides.  Remove from the pan.

Add the roughly chopped kale with a little bit of water to help the cooking along.  Cook in the pan for 4-5 minutes until the kale wilts down.

Add the tempeh to the pan along with the marinade and mix everything together.  Remove from heat.

Add the quinoa to the pan and mix everything together until everything is coated.  The quinoa will change colour once it absorbs the marinade.

Serve in bowls and enjoy.

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