Simple Way to Vegan Tempeh Hoagie Mellow Mushroom

Scooter's Tempeh Kale Curry

In terms of hours, typically they are open from 11:00 a.m.

Recipe Summary Scooter's Tempeh Kale Curry

I came home to my garden one day and pulled this meal together. It is a great healthy meal option that didn't require too many ingredients.

Ingredients | Vegan Tempeh Hoagie Mellow Mushroom

2 tablespoons coconut oil, divided

1 (8 ounce) package tempeh, cut into 1/2-inch cubes

2 tablespoons curry powder

1 yellow onion, chopped

1 bunch kale - stems removed and discarded, leaves torn into bite-size pieces

2 teaspoons garlic powder

3 ounces crumbled goat cheese

1 teaspoon sea salt

Directions

Melt 1 tablespoon coconut oil in a large skillet over medium-high heat. Cook and stir tempeh and curry powder in hot oil until fragrant, about 3 minutes. Add onion; cook and stir until slightly softened, about 2 minutes.

Reduced heat to medium and stir kale, remaining coconut oil, and garlic powder into tempeh mixture; cook and stir until kale wilts, about 10 minutes. Transfer to plates and top with goat cheese and sea salt.

Add some water (1/4 cup) if the kale is dry. Substitute Greek yogurt for goat cheese if you like. Enjoy with chop sticks for added fun.

Info | Vegan Tempeh Hoagie Mellow Mushroom

prep: 15 mins cook: 15 mins total: 30 mins Servings: 3 Yield: 3 servings

TAG : Scooter's Tempeh Kale Curry

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