Orange Tempeh And Kale Recipe

Name: Orange Tempeh And Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup frozen orange juice concentrate; 1/4 cup balsamic vinegar; 2 tablespoon olive oil; 1/2 teaspoon soy sauce; 4 cloves fresh garlic, crushed; 2 tablespoon finely minced fresh basil; 1 teaspoon finely minced fresh flat-leaf parsley; 24 ounces tempeh, cubed; 2 bunches kale, rinsed well, stems trimmed; 2 T olive oil

Servings: persons

1
- Preheat oven to 350
2
- Massage oil into the torn kale pieces
3
- Combine orange juice concentrate, vinegar, oil, soy sauce, garlic, basil and parsley in a ziplock bag. Add tempeh, marinade 20 minutes.
4
- Meanwhile, massage oil on to the torn kale pieces. Place then on a cooking sheet
5
- Bring a skillet to medium high, add everything from ziplock bag
6
- Cook until one side is browned, about 4 minutes. Turn and brown on the other sides, about 4 minutes each.
7
- While the tempeh braises, place oiled kale in oven until shriveled with crispy edges, not quite kale chips

549

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup frozen orange juice concentrate, 1/4 cup balsamic vinegar, 2 tablespoon olive oil, 1/2 teaspoon soy sauce, and more.

Yes, Orange Tempeh And Kale falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Orange Tempeh And Kale

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions