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

Blackened Tempeh Kale Salad with Vegan Cajun Ranch

  • 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

  • 1/3 cup vegan ranch dressing (or sub your favorite store-bought ranch)
  • 1/21 teaspoon cajun spice blend (or sub 1/4 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 1/2 a lemon
  • 4 radishes, sliced ( or sub cucumber slices… or ribbons are nice)
  • 1 scallion, sliced
  • 1 avocado, sliced
  • 1/4 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

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