Peanut Tempeh Kale Salad
1-200g package of Temepa tempeh, cut into thin ⅛” strips
¼ tsp red pepper flakes
1 ½ tbsp sesame oil
2 tbsp creamy peanut butter (can sub another kind of nut butter)
2 tbsp tamari
1 lime, juiced
2 tbsp maple syrup
¼ package brown or white vermicelli noodles, soaked in hot water for 20 minutes
2 medium carrots, ribboned with a peeler or spiralizer
1/4 cup chopped cilantro
3 tbsp chopped mint
1 bunch of kale, washed well and roughly chopped
1 cup thinly sliced red cabbage
1 medium red bell pepper thinly sliced
⅓ cup crushed or toasted peanuts or cashews to serve
2 stalks green onions, chopped to serve
1/3 cup creamy peanut butter
3 tbsp tamari
2 tbsp maple syrup
1 tsp chili garlic sauce
1 medium lime, juiced
1 tbsp rice vinegar
¼-½ cup of water to thin
Start by submerging and soaking vermicelli rice noodles in hot water from the tap (no need to boil the water first). Set aside.
Cut fresh tempeh into strips and whisk together all the marinade ingredients. Place tempeh strips in a square or rectangular air tight container along with the marinade ingredients and seal with lid. Turn upside down and sideways a few times so all pieces are covered. Set aside while you prepare the rest of the salad. Preheat oven to 375 F.
Whisk together all the dressing ingredients and set aside.
Chop up all the salad ingredients including the veggies and herbs and place in a large salad bowl. Add drained vermicelli noodles once soft.
Once the tempeh has been marinating for at least 20 min, place tempeh strips onto a parchment paper lined baking sheet and bake at 375 for 25-30 min or until tempeh is crispy (option to complete the marinade well ahead of time or even the night before so you can cook the tempeh while you prepare the rest of the salad).
To assemble, add peanut tempeh to the salad bowl and top with dressing, green onions and crushed peanuts.