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vegan kale salad without oil

Orange Kale Salad With Tempeh

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  • Author: Melanie@Veggiejam
  • Prep Time: 10 min
  • Cook Time: 30-60 min
  • Total Time: 20 min (+ marinating time)
  • Yield: 2 servings 1x

Description

This oil-free, raw kale salad with tempeh and oranges is tasty, simple and packed with nutrients - the perfect feel-good dish for sunny fall days!

Ingredients

Scale

Marinated Tempeh

  • 8 oz (~200 g) tempeh
  • 1/4 cup (60 ml) orange juice*
  • 2 tbsp tamari or soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp maple syrup or agave nectar

Dressing

  • 2 tbsp (25 g) cashew butter
  • 1 tbsp maple syrup
  • 3 tbsp orange juice*
  • 2 tsp rice vinegar
  • Optional: 1 clove of garlic, grated (or ¼ tsp garlic powder)
  • ¼ tsp salt
  • Black pepper

Kale salad

  • 3-4 handful of fresh kale leaves (80-100 g)
  • 6-8 dates (deglet nour)
  • 1/4 cup (25 g) slivered almonds
  • 1 orange

Instructions

  1. For the marinated tempeh: Combine orange juice, soy sauce or tamari, maple syrup, and rice vinegar in a container.
  2. Slice the tempeh into thin strips or triangles, add to the marinade, and cover. Shake briefly, then refrigerate for 30-60 minutes, giving it a shake every 10 minutes for even flavor.
  3. For the massaged kale: Mix the ingredients for the dressing well and season with salt and pepper.
  4. Cut or tear the kale leaves into bite-sized pieces. Then pour the dressing over them and massage in with your hands for about 1-2 minutes.
  5. Peel and fillet the orange. Cut the orange into small pieces.
  6. Also slice or cut the dates into small pieces.
  7. Briefly toast the flaked almonds in a pan until they are lightly browned and fragrant.
  8. Cooking the tempeh: Heat a non-stick frying pan, add the tempeh pieces and marinade and fry the tempeh on both sides for a few minutes until the marinade has evaporated and the tempeh is nicely caramelized.
  9. Then serve the massaged kale with the oranges, dates, almonds and tempeh.

Notes

*If you want to use fresh orange juice, you will need another orange for the marinade and the dressing (yields 80-100 ml juice depending on the size).

Find it online: https://www.veggiejam.com/english/orange-kale-salad-with-tempeh/