Kale, sprouts and red cabbage salad

Kale, sprouts and red cabbage salad

4.7 9 valutazione

Prep. 15min

Totale 4h 35min

4 portions

Ingredienti

Smoky tempeh

tempeh cut into pieces (approx. 3 cm)
200 g
smoked paprika
½ tsp
tamari gluten free (see Tips)
1 tbsp
pure maple syrup
1 tsp
nutritional yeast (see Tips)
1 tsp
liquid smoke seasoning (see Tips)
½ tsp
onion powder
¼ tsp

Dressing

extra virgin olive oil
60 g
lemon juice
30 g
canned chickpeas drained
100 g
shiro (white) miso paste
20 g
pickled capers
15 g
salt
1 - 2 pinches
ground black pepper
1 - 2 pinches
garlic cloves
2
filtered water
20 g

Salad

kale finely shredded
40 g
red cabbage
½
Brussels sprouts trimmed and cut into halves
140 g
vegan Parmesan cheese to serve (see Tips)

Difficoltà

facile

Valori nutritivi per 1 portion

Proteine 20.6 g

Calorie 2081.4 kJ / 495.6 kcal

Grassi 36.1 g

Fibre 10.2 g

Carboidrati 18.4 g

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Presente anche in

Plant to Plate 120 ricette
Australia e Nuova Zelanda

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