Recipe from Katie Mae at Plantz St.
Editor’s note: This healthy, plant-based recipe is easy to make and is great for breakfast, with cooked grains or potatoes if you want to create a more filling dish, or you can make this for any meal of the day. Enjoy!
Balsamic Greens and Tempeh
Total Time: 10 minutes
Number of servings: 2
Per Serving 98 calories
Fat 4 g
Carbs 9 g
Protein 9 g
- 10 oz cruciferous greens, shredded (kale, broccoli, cabbage, brussels sprouts)
- 2.5 oz tempeh, diced
- 1 tablespoon aged balsamic vinegar (4% acidity)
- 1 teaspoon stoneground or Dijon mustard
- Place a steam basket in a medium-sized pot and add 1 to 2 inches of water, making sure the water doesn’t rise above the steamer. Add green vegetables and tempeh. Cover and steam for 6 to 8 minutes, or until the vegetables are cooked to your preference.
- Transfer the steamed vegetables and tempeh to a bowl. Drizzle balsamic vinegar and mustard over top and toss well.
The cook time will depend on the size of your vegetables, and how tight the seal is on your steamer. In an electric pressure cooker, using the steamer setting, I prefer to set the timer to 5 minutes and release the pressure manually.
For more bulk and calories, add fresh fruit or cooked grains, after steaming the greens and tempeh. A little bit of starch, like grains or potato, will keep you full until lunch.
This recipe makes 2 servings relative to what most people think of as a serving of greens. However, I enjoy this full recipe as a single serving most mornings.
Tell us in the comments what you think of this plant-based recipe because we’d love to know!