Tempeh, Kale, and Sweet Potato Skillet

Name: Tempeh, Kale, and Sweet Potato Skillet
Yield: 6 servings
Ingredients: 2 medium sweet potatoes; 2 tablespoons olive oil; 1 1/2 tablespoons reduced-sodium soy sauce; One 8-ounce package tempeh, any variety, cut into 1/4-inch slices crosswise; 1 good-sized bunch kale (8 to 12 ounces); 3 to 4 garlic cloves, minced; One 15-to 16-ounce can salt-free diced tomatoes; 2 teaspoons good-quality curry powder, or to taste; 1/4 to 1/2 teaspoon Thai red curry paste, dissolved in a little warm water, optional; 2 scallions, minced; 1/2 cup cashew pieces; Salt and freshly ground pepper to taste

January 24, 2012

The first time I made this lively dish, I realized that it had elements in it that each member of my family didn’t like: My husband is not crazy about tempeh, my younger son doesn’t particularly like nuts in cooked dishes, my older son is not a sweet potato fan, and I’m not that big on garlic. Why would I bother with such a dish, then? Surprisingly, the unifying element is kale, something everyone in my family has grown quite fond of. Taken as a whole, this colorful and supremely nourishing dish is a big hit, with no one singling out the separate parts they don’t like.

Recipe information

Yield
6 servings

Ingredients

2 medium sweet potatoes

2 tablespoons olive oil

1 1/2 tablespoons reduced-sodium soy sauce

One 8-ounce package tempeh, any variety, cut into 1/4-inch slices crosswise

1 good-sized bunch kale (8 to 12 ounces)

3 to 4 garlic cloves, minced

One 15-to 16-ounce can salt-free diced tomatoes

2 teaspoons good-quality curry powder, or to taste

1/4 to 1/2 teaspoon Thai red curry paste, dissolved in a little warm water, optional

2 scallions, minced

1/2 cup cashew pieces

Salt and freshly ground pepper to taste

Preparation

Step 1
Microwave the sweet potatoes until done but still nice and firm, allowing 2 to 3 minutes per potato. Plunge into a bowl of ice water. When cool enough to handle, peel, cut in half lengthwise, and cut into thick slices.
Step 2
Heat 1 tablespoon of the oil and the soy sauce in a stir-fry pan. Add the tempeh and stir quickly to coat. Sauté over medium heat until golden and beginning to turn crisp, 5 to 7 minutes, stirring frequently. Transfer to a plate.
Step 3
Meanwhile, cut the leafy part of the kale away from the stems and coarsely chop into bite-size pieces. Rinse well.
Step 4
Heat the remaining tablespoon of oil in the stir-fry pan. Add the garlic and sauté over low heat until golden.
Step 5
Add the kale along with about 1/2 cup water, the tomatoes, curry powder, and optional curry paste. Stir in the sweet potato and tempeh. Cover and cook over medium heat for 8 to 10 minutes, until the kale is tender but still bright green.
Step 6
Stir in the scallions and cashews and cook, uncovered, for 2 to 3 minutes longer. Season with salt and pepper and serve at once.
Menu Suggestions
Step 7
The perfect companion for this dish is a crunchy slaw, so choose either Fruitful Red Slaw (page 177) or Creole Coleslaw (page 178). Or, you can simply combine precut coleslaw with slivered red peppers and a creamy vegan dressing. Accompany the meal with fresh pita or other fresh flatbread.
nutrition information
Step 8
Calories: 304
Step 9
Total Fat: 14g
Step 10
Protein: 16g
Step 11
Carbohydrates: 31g
Step 12
Fiber: 3.5g
Step 13
Sodium: 180mg

Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved. Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).

TagsSweet Potato Potato Root Vegetable Vegetable Tempeh Kale Leafy Greens Garlic Canned Tomato Tomato Cashew Nut Main Dinner Vegan Vegetarian Dairy Free Saute Microwave Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Menu Suggestions

Step 7

nutrition information

Step 8

Step 9

Step 10

Step 11

Step 12

Step 13

Recipe notes