Vegan French Recipe w/ Lentils + Tempeh

Lentil, Kale & Tempeh Sauté — French Style

Vegan & delicious

100g tempeh, cut into bite-sized cubes
3 tsp olive oil, divided
2 tsp soy sauce
1/3 cup lentils (moong beans or adzuki beans) uncooked and rinsed thoroughly
1 ¼ cup homemade simple Jain vegetable stock (water boiled with salt + broccoli stems, celery leftovers)
1 bay leaf
½ cup chopped celery
1 tsp agave nectar
1 tsp vinegar
1 cup shredded kale
1 tsp fresh chopped thyme
2 tsp minced parsley

In a resealable bag combine 1 tsp olive oil with 2 tsp soy sauce. Add the tempeh cubes and shake to coat. Refrigerate for at least 15 minutes.
Rinse and drain lentils thoroughly, being careful to remove any small stones that may have been scooped up. Place the clean lentils in a small saucepan with the Jain stock and bay leaf. Bring to a boil, then reduce to medium heat and cook, covered, for about 20 minutes. Remove the bay leaf. There should only be a little bit of liquid left in the pan. Set lentils aside, covered to keep them warm.
Place a frying pan over medium heat. Remove the tempeh from the bag and dry-fry it until golden on all sides. Remove it from the pan and set aside.
Add the remaining 2 tsp of olive oil to the same pan, along with the celery. Sautee until the slightly soft, 1–2 minutes. Reduce heat to low.
Add the lentils, 1 tsp agave nectar, apple cider vinegar, shredded kale, thyme, and half of the parsley. Stir gently until kale turns bright green and just begins to wilt, 30–60s.

Transfer the contents of the pan to a serving bowl. Sprinkle with remaining parsley and serve immediately.

Recipe via