Try this Roasted Tempeh and Mushrooms on Kale Salad recipe, or contribute your own.
Suggest a better description1. Step 1
Turn the oven on to 425°. In a big bowl, mix 3 tablespoons of white miso and 2 tablespoons of soy sauce. Add 1/3 cup of extra-virgin olive oil and whisk until the mixture is smooth. Add one 8-ounce block of torn tempeh and eight ounces of torn or cut shiitake, crimini, button, oyster, or beech mushrooms, and toss to coat. Spread the mixture out evenly on a baking sheet with a rim. Set the bowl aside. 20–25 minutes will get the tempeh and mushrooms to a deep golden brown color.
2. Step 2: Whisk together two finely chopped garlic cloves, two tablespoons of fresh lime juice, two tablespoons of pure maple syrup, the remaining three tablespoons of extra-virgin olive oil, one tablespoon of white miso, and one tablespoon of soy sauce in the bowl you set aside. Add two big bunches of Tuscan kale with the stems and ribs removed and the leaves roughly chopped. Toss to coat. Massage the leaves with your hands for about 4 minutes, or until they become soft.
3. Step 3: Put the mushrooms and tempeh in a bowl. Add a thinly sliced half of a medium Persian cucumber and a half cup of basil or cilantro leaves with soft stems. Toss to mix.
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View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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