Serving Size: 2-3
Cooking Time: 25 minutes
Ingredients:
- 4 medium potatoes/sweet potatoes, diced
- 1 package tempeh, cut into 1/2-inch cubes
- 2 tablespoons soy sauce, or tamari
- 1 Tsp canola oil
- 1 medium onion, diced
- 1/2 teaspoon garlic powder
- Salt, to taste
- Freshly ground black pepper, to taste
- 50 grams kale leaves
Cooking Method:
- Cover the potatoes with water in a large pot and bring the water to a boil. Cook for 10 to 15 minutes, or until tender. Drain excess water.
- If you are using sweet potatoes, steam it until they are tender.
- Sauté the onions and potatoes in canola oil until onions are translucent.
- Add in the tempeh, stirring frequently, and cook for 2 to 3 minutes.
- Add the soy sauce and garlic powder, and cook for 2 to 3 minutes until soy sauce has been absorbed, tossing to coat the tempeh and potatoes.
- Finally add the greens till they wilt.
- Season with salt and pepper to taste, and serve immediately 1 tbsp cashew cream.
