Tempeh with Carrots, Kale and Winter Radish


Stir Fry Ingredients
1 package tempeh, cut into strips
4 carrots, julienned
3 radishes, julienned
6 leaves green kale, removed from stems and chopped

Marinade Ingredient for Tempeh
1 cup hot water
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon garam marsala
1/2 teaspoon turmeric
2 teaspoons dry dill

In a bowl, mix spices and herbs in hot water. Add in tempeh strips. Let sit for at least one hour.
In a fry pan over medium high heat cook carrots and radishes. Pour 1/4 cup water in and stir. Saute until soft, about ten minutes. Add more water, a couple of tablespoons at a time if vegetables stick to pan.
Add in the kale. Cook, stirring occasionally for a few minutes until it wilts and shrinks down.
Mix in the tempeh and remaining marinade liquid. Cook, stirring occasionally for another 5 minutes. Serve immediately.

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