Tempeh originated in Indonesia. It is a traditional soy product made from a natural fermentation process. This natural process binds soybeans into cake form. Tempeh is the only prominent soy product originating elsewhere than Greater Chinese Cuisine. I love this Spicy Mustard Tempeh Kale Salad recipe.
Tempeh is a staple plant protein source. It is higher than tofu in protein, fiber, and vitamins. The texture of tempeh is more suitable as a meat replacement than tofu.
It’s chunky with an earthy flavor. This healthy plant protein can be fried, deep fried, baked, and eaten raw. Kale is a dark green or purple leafy vegetable. It makes a great vegan salad recipe.
It is related to wild cabbage. Kale comes from the eastern Mediterranean and Asia Minor. It has been cultivated for food beginning by 2000 B.C. Kale was used medicinally.
For example it treated irritable bowels. The cultivation of Kale was encouraged in the United Kingdom during WW2. Due to the fact that it provides nutrients deficient due to rationing.
Kale is rich in protein and fiber.It has a lot of vitamins also. Such as A, B1, B2, B3, B5, And B6. Also folate, vitamin C, E, and K. Kale also provides calcium, iron, and potassium. It’s a great plant based ingredient.
Spicy mustard dressing is a healthy alternative to most sauces. It contains spicy mustard, nutritional yeast, and aquafaba. Aquafaba is simply the water from a can of chickpeas. It is a thick juice that chickpeas have been cooked in. It can mimic the functionality of egg whites in certain recipes.
Mustard seeds are ground down into a condiment called mustard. The mustard plant naturally has a sharp, hot, pungent flavor.
Mixing ground mustard seeds with water causes a chemical reaction between two compounds in the seed. Hot mustard is prepared by bringing out the natural piquancy of the mustard seeds.
It is enhanced by using pungent black or brown mustard seeds rather than the white mustard seeds. White mustard seeds are used to make mild mustards.
Nutritional yeast is a yellow powdered seasoning. This deactivated yeast is popular among vegans due to the fact it’s nutritionally rich. Furthermore it tastes like cheese. I love it in tempeh recipes.
Nutritional yeast is a rich source of B complex vitamins. Some brands are fortified with vitamin B12. Vitamin B12 can be hard for vegans to consume with supplements. Therefore fortified nutritional yeast is a great condiment to have.
Nutritional yeast adds a creamy nutty flavor. It is a complete protein due to the fact it contains all 9 essential amino acids the human body cannot produce.
Nutritional yeast is not a reliable source of vitamin B12. Therefore it’s preferable to choose fortified brands. That’s what I do to always ensure I get enough vitamin B12 in my vegan diet.
Brands of nutritional yeast that are fortified with vitamin B12 include: Bobs Red Mill, Braggs, and Anthony’s Premium Nutritional Yeast Flakes.
Cabbage is low in calories and high in nutrition.It has a thick crisp texture. Unlike lettuce which is more flimsy. A head of cabbage can be green, light green, or purple. It is closely related to broccoli, brussel sprouts, and cauliflower. Cabbage is very nutritional. It is rich in Vitamin C, K, and B6.
I like to roast cabbage. When roasted cabbage remains thick and sweet. I like to roast cabbage in thick slices with onions and garlic on top. Just add a dash of salt and pepper.
Cherry Tomatoes are really fun to bite on! Tangy juice squirts in your mouth. They are miniature tomatoes. They range from the size of a thumbtip to a gold ball. Cherry tomatoes can be yellow, red, or green.
These mini tomatoes provide protein, calcium, iron, and vitamin A. Hemp seeds are of the plant Cannabis sativa. They come from the same plant as Marijuana. However they do not make you high. Hemp seeds contain a very trace amount of THC.
These seeds are rich in protein and nutrients. They have scientifically proven health benefits. More than 25% of their calories are from protein. They are rich in omega 3 and omega 6 fatty acids. Hemp seeds are also called hemp hearts. However they are technically a nut.
Preheat oven to 350 degrees. Slice tempeh in thick slices. Coat them in mustard sauce. Sprinkle with dried chives. Bake the recipe for 12 minutes.
In a medium frying pan fry one cup chopped kale, one cup chopped cabbage, and one cup chopped carrots. Use a good quality pan and fry on medium heat to eliminate the need for cooking oil.
On a large plate put kale, carrots, and cabbage stir fry first. Add tempeh on top. Add cherry tomatoes and hemp seeds.
Preheat oven to 350 degrees. Slice tempeh in thick slices. Coat them in mustard sauce. Sprinkle with 1/2 portion of seasonings. Bake for 12 minutes.
In a medium frying pan fry one cup chopped kale, one cup chopped cabbage, and one cup chopped carrots with the rest of the seasoning
Use a good quality pan and fry on medium heat to eliminate the need for cooking oil.
On a large plate put kale, carrots, and cabbage stir fry first. Add tempeh on top. Add cherry tomatoes and hemp seeds. Drizzle with more mustard dressing.
get the hot spicy creamy mustard sauce recipe below