Cookbooks

Tempeh, Kale, and Sweet Potato Skillet

January 24, 2012

The first time I made this lively dish, I realized that it had elements in it that each member of my family didn’t like: My husband is not crazy about tempeh, my younger son doesn’t particularly like nuts in cooked dishes, my older son is not a sweet potato fan, and I’m not that big on garlic. Why would I bother with such a dish, then? Surprisingly, the unifying element is kale, something everyone in my family has grown quite fond of. Taken as a whole, this colorful and supremely nourishing dish is a big hit, with no one singling out the separate parts they don’t like.

Ingredients

6 servings

2 medium sweet potatoes

2 tablespoons olive oil

1 1/2 tablespoons reduced-sodium soy sauce

One 8-ounce package tempeh, any variety, cut into 1/4-inch slices crosswise

1 good-sized bunch kale (8 to 12 ounces)

3 to 4 garlic cloves, minced

One 15-to 16-ounce can salt-free diced tomatoes

2 teaspoons good-quality curry powder, or to taste

1/4 to 1/2 teaspoon Thai red curry paste, dissolved in a little warm water, optional

2 scallions, minced

1/2 cup cashew pieces

Salt and freshly ground pepper to taste

Step 1
Microwave the sweet potatoes until done but still nice and firm, allowing 2 to 3 minutes per potato. Plunge into a bowl of ice water. When cool enough to handle, peel, cut in half lengthwise, and cut into thick slices.
Step 2
Heat 1 tablespoon of the oil and the soy sauce in a stir-fry pan. Add the tempeh and stir quickly to coat. Sauté over medium heat until golden and beginning to turn crisp, 5 to 7 minutes, stirring frequently. Transfer to a plate.
Step 3
Meanwhile, cut the leafy part of the kale away from the stems and coarsely chop into bite-size pieces. Rinse well.
Step 4
Heat the remaining tablespoon of oil in the stir-fry pan. Add the garlic and sauté over low heat until golden.
Step 5
Add the kale along with about 1/2 cup water, the tomatoes, curry powder, and optional curry paste. Stir in the sweet potato and tempeh. Cover and cook over medium heat for 8 to 10 minutes, until the kale is tender but still bright green.
Step 6
Stir in the scallions and cashews and cook, uncovered, for 2 to 3 minutes longer. Season with salt and pepper and serve at once.
Menu Suggestions
Step 7
The perfect companion for this dish is a crunchy slaw, so choose either Fruitful Red Slaw (page 177) or Creole Coleslaw (page 178). Or, you can simply combine precut coleslaw with slivered red peppers and a creamy vegan dressing. Accompany the meal with fresh pita or other fresh flatbread.
nutrition information
Step 8
Calories: 304
Step 9
Total Fat: 14g
Step 10
Protein: 16g
Step 11
Carbohydrates: 31g
Step 12
Fiber: 3.5g
Step 13
Sodium: 180mg

Reprinted with permission fromVegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Mealsby Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlasis the author of nine cookbooks, includingThe Vegetarian Family Cookbook,The Vegetarian 5-Ingredient Gourmet, andVegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).

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Ingredients

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Menu Suggestions

Step 7

nutrition information

Step 8

Step 9

Step 10

Step 11

Step 12

Step 13