How many servings does this recipe make?

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

What ingredients do I need for Tempeh With Charred Peppers And Kale?

You need 9 ingredients. The key ingredients include: 1/4 cup canola oil, divided, 1 (14-ounce) package tempeh, cut into (1/3-inch-thick) slices, 2 tablespoons lower-sodium soy sauce, 1 cup vertically sliced onion, and more.

Is Tempeh With Charred Peppers And Kale suitable as vegetarian?

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

How do I store leftover Tempeh With Charred Peppers And Kale?

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

Tempeh With Charred Peppers And Kale Recipe

Name: Tempeh With Charred Peppers And Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup canola oil, divided; 1 (14-ounce) package tempeh, cut into (1/3-inch-thick) slices; 2 tablespoons lower-sodium soy sauce; 1 cup vertically sliced onion; 1 red bell pepper, thinly sliced; 4 cups thinly sliced Lacinato kale (about 1 bunch); 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1 tablespoon cider vinegar

Try this homemade Tempeh With Charred Peppers And Kale recipe the whole family will love. Made with canola oil, lower, onion and red bell pepper. Easy s…

This Tempeh With Charred Peppers And Kale relies on simple, everyday ingredients such as canola oil, divided, lower-sodium soy sauce, vertically sliced onion and kosher salt. It comes together quickly and makes 4 servings, at about 202 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

1/4 cup canola oil, divided
1 (14-ounce) package tempeh, cut into (1/3-inch-thick) slices
2 tablespoons lower-sodium soy sauce
1 cup vertically sliced onion
1 red bell pepper, thinly sliced
4 cups thinly sliced Lacinato kale (about 1 bunch)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon cider vinegar

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
202 kcal
Category
Vegetarian

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