This creamy, vegan Kale Salad with Blackened Tempeh, Avocado, Radishes, Pickled Onions is tossed with the most flavorful Creamy VEGAN Cajun Ranch Dressing- serve it as a salad or turn it into a hearty wrap. 

Kale Salad with Blackened Tempeh & Vegan Cajun Ranch with Avocado, Kale, Radishes and a Creamy VEGAN Cajun Ranch.

Nothing supports inner peace more than letting go.~ Jung Pueblo ~

After a long warm bike ride along our swollen Spokane River, we came home wonderfully tired and totally famished.  I sorted through the fridge and found the kale, radishes and sprouts from Saturday’s Farmers Market and pieced together a hearty vegan salad.

Tempeh is coated in Cajun spice and seared until warm and crispy. The Vegan Ranch is spiked with Cajun spices and is easy to whip up – creamy and spicy and totally yummy. Toss it with kale, radishes, green onion, pickled onions and avocado. Then, friends, you have a whole lot of options!

Why this Kale Salad recipe works:

It is so flexible! Serve it up as a hearty entree-sized salad, wrap it up in a warm whole wheat tortilla, or turn into hearty “bowls”,  placing everything over a bed of warm quinoa or Black Rice or  Cauliflower Rice – a delicious healthy vegan dinner idea!

However you decide to serve it, the flavors are so satisfying! Spicy, but not overly. And of course completely vegan. And you won’t believe how low in calories and fat the Vegan Ranch Dressing is. Take a peek!

And guess what else, it is gluten-free too! The “soy tempeh” was totally grain-free.

 Tempeh Recipe - wraps

I have a little confession. I haven’t always been a huge fan of tempeh. But cooked this way, it’s hard not to like!  There are a lot of tempeh recipes out there. Some are good. Some not so much. If you get a bad one, you’ll never want to try it again! But if you like flavor, you’ll appreciate this tempeh recipe. 🙂

What is Tempeh?

Tempeh is a vegan “patty” made from fermented soybeans and or grains.  It is very high in protein and calcium and low in fat – with a very textured, nutty flavor. It’s very firm and doesn’t easily crumble like tofu. Many vegetarian and vegan recipes use tempeh as a meat substitute and it holds up well.

Tempeh can be found in the refrigerated section of most health food stores and in the natural foods aisle of well-stocked grocery stores.

How to Cook Tempeh

Since it is a low-fat and high-protein food, many vegans choose to include tempeh in their diet on a regular basis. Remember to always simmer tempeh for 8-10 minutes in seasoned water to soften and help lessen its bitterness. It really makes a difference! Once simmered, season it or marinate it as you wish. It is like tofu, in that it’s a nice canvas for other flavors. So Flavor it up!!!

Together, the blackened tempeh and the cool creamy vegan ranch is a tasty combo.

Blackened Tempeh Salad with Avocado, Kale, Radishes and a Creamy VEGAN Cajun Ranch Dressing. #tempeh #veganranch #vegan #glutenfree

Fresh farmer’s market ingredients paired with tempeh and a few pantry ingredients. A healthy, affordable vegan meal.

blackened cajun tempeh

After simmering in a little salted water for 8-10 minutes (to soften and remove the bitterness), coat the tempeh generously in Cajun Spices. I really love this Spicology’s Blackening Blend.

But also know you can also whip some up easily at home with spices you already have on hand. It’s not hard.

vegan ranch dressing with cajun spices

And here’s the creamy Vegan Ranch Dressing with Cajun Spice stirred in. Which would also make a yummy dip! Know that you can most certainly use store-bought vegan ranch dressing and doctor it up with Cajun spices if that is easier!

And of course, I had to add some Quick Pickled Onions. 🙂

Sauerkraut would also be a nice addition…either beet kraut or this turmeric kraut (or even just store-bought).

Kale Salad with Blackened Tempeh, Avocado, Kale, Radishes, Pickled Onions and a Creamy VEGAN Cajun Ranch Dressing that can be made into a hearty entree salad, grain bowl, or packable wrap.  #tempeh #veganranch #vegan #glutenfree #healthybowl

So serve it up any way that fits your needs….. and enjoy the flavors!

Blackened Tempeh and Avocado Wrap with Kale, Radishes and a Creamy VEGAN Cajun Ranch Dressing. #tempeh #veganranch #vegan #glutenfree

Hope you enjoy this as much as we have!

More kale recipes you may enjoy:

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Vegan Kale Salad with Blackened Tempeh, Avocado, radishes, micro greens, pickled onions and a creamy VEGAN Cajun Ranch Dressing.

Creamy Vegan Kale Salad with Blackened Tempeh

  • Author: Sylvia Fountaine| Feasting at Home
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes
  • Yield: 2 1x
  • Category: Salad, wrap, Vegan Entree
  • Method: stove top
  • Cuisine: Cajun, vegan, gluten-free
  • Diet: Vegan

Description

Kale Salad with Blackened Tempeh, Avocado, Radishes, Pickled Onions, and a Creamy VEGAN Cajun Ranch Dressing that can be made into a hearty entree salad, grain bowl, or packable wrap.


Ingredients

Scale

Cajun Vegan Ranch Dressing

  •  ⅓ cup vegan ranch dressing (or sub your favorite store-bought ranch)
  • ½1 teaspoon cajun spice blend  (or sub ¼ teaspoon  paprika, and 1/4 teaspoon cayenne)

Blackened Tempeh:

  • 1 block tempeh
  • 23 tablespoons Cajun Spice like Black Magic
  • 2 tablespoons olive oil

Salad 

  • 45 leaves of lacinato kale, tough stems removed ( or use 3 cups pre-shredded kale )
  • 1 teaspoon oil, pinch salt, lemon zest from ½ a lemon
  • 4 radishes, sliced ( or sub cucumber slices… or ribbons are nice)
  • 1 scallion, sliced
  • 1 avocado, sliced
  • ¼ cup pickled onions (optional)
  • cilantro leaves (optional)
  • Optional add-ons: sprouts or microgreens, cooked quinoa, large whole wheat tortillas, sauerkraut.

Instructions

  1. Make the dressing: Stir the cajun spice into the dressing, starting conservatively. Taste, and add more to taste. You want it bold!
  2. Prepare the tempeh: Add the tempeh, whole to a sauté pan of generously salted water, just enough to cover it. Let simmer gently 8-10 minutes to help soften and reduce bitterness. Slice it into ½ inch wide slices and generously coat each side with Cajun Spices.Pan-sear the tempeh in a little oil, until crispy and heated through. Set aside.
  3. Make the salad: Stack the kale (removing any thick stems) and cut into thin ribbons. Place in a bowl and add a teaspoon or two of olive oil ( just enough to barely coat) a generous pinch salt and the lemon zest. Massage with your fingers until tender.
  4. To the kale add the radishes, scallion, pickled onion and avocado. Toss with some of the Vegan Ranch dressing, enough to coat. ( You can also keep everything separate, especially if making grain bowls)
  5. Either divide the salad among bowls or place in warm, whole wheat tortillas, topped with the blackened tempeh and sprouts.
  6. The salad is hearty enough that it will taste good the next day.

Notes

  1. Turn this into grain bowls with quinoa or Black Rice or  Cauliflower Rice and make hearty bowls for dinner.

Nutrition

  • Serving Size: 2-3 Salads ( not including Tortillas or dressing )
  • Calories: 282
  • Sugar: 2.5 g
  • Sodium: 407.6 mg
  • Fat: 18.1 g
  • Saturated Fat: 3.3 g
  • Carbohydrates: 17.1 g
  • Fiber: 11.4 g
  • Protein: 16.9 g
  • Cholesterol: 0 mg

Keywords: kale salad, vegan kale salad, tempeh recipes, how to cook tempeh, blackened tempeh, cajun tempeh wrap, tempeh wrap, blacked tempeh salad,

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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Comments

  1. This was fantastic!!! This was my first time making and trying tempeh and it was delicious! So much flavor and filling. I used my homemade blackening seasoning and store-bought ranch.

  2. I’m an omnivore and I was blown away by how delicious this was!!!!! Yummmm!!! And so easy, too!!!! If you like savory, you gotta try this!

  3. This recipe is so fantastic! I’m so glad I discovered your site.. Your flavors are rocking. <3

  4. Too many ads and popups. Couldnt take it anymore. Bogged down my computer and was too distracting. Had to go to another site.

  5. This was my first vegan recipe and I (along with my husband and three year old) absolutely loved it! The only adjustment I would make is a little less garlic in the ranch dressing. I also added a bit of soy sauce after simmering the tempeh and before cooking it in the spices. Otherwise, superb and now part of our permanent family recipe rotation. Thank you!

  6. Omg thank you so much for sharing! My husband and I enjoyed this so much, it was delicious!

  7. Made this tonight. The only difference I didn’t have the Cajun spice. So I made a blend with smoked paprika thyme oregano garlic powder cayenne. I only had extra firm tofu for the vegan ranch and everything was super tasty all together. Will be making this again. Thank you

  8. I absolutely LOVE this recipe. So great for leftovers and easy to substitute other veggies in if you dont have all of the ingredients the recipe calls for. Incredibly, my boyfriend even enjoyed it and he is not a fan of tempeh at all. I did start skipping the added cajun seasoning mixed in with the ranch to reduce the spiciness.

  9. I was skeptical about this because I have tried tempeh in the past & couldn’t acquire a taste for it. This was so delicious! Thank you!

    1. thanks Lori and glad you gave it a go. I’m not a huge fan of Tempeh either, but I thought this turned out pretty good too!

  10. I followed the recipe exactly and wasn’t disappointed, this was a totally delicious flavour bomb, the vegan ranch dressing was yummy over the tempeh and the pickled onions were well worth the extra few minutes as they add an unexpected kick of flavour. Even the kale was delicious, the massage with the lemon and olive oil actually made it quite palatable ? Overall a really interesting and creative dish, I love tempeh so this will be a regular,

  11. I often fear the texture of tofu and keeps me from trying to convince my family to eat it. Let’s face it, if I’m skeptical, so will my three year old. The tempeh looks more like something I can be brave with! I am not vegan (though I have been in the past) but I do like to reduce how many meals each week include meat. Thanks for sharing!