Vegan Sweet and Sour Tempeh Kale Stir-Fry

Hello Friends! I have another recipe to share with you today (make sure you don’t miss out on yesterday’s either!). Will and I have whipped up this super simple and quick dish a couple of times now, but today I made sure to measure out the ingredients to share with you all. If you like spicy dishes, feel free to be a little more liberal on the spices to add a bit more heat. The spice amounts I provided will create a mildly spicy dish.

sweetnsour tempeh Vegan Sweet and Sour Tempeh Kale Stir-Fry
(Makes 2 servings)

  • 1 large bunch of kale
  • 1/4 cup + 1/2 cup canola oil (divided)
  • 8 ounces tempeh, crumbled
  • 4 tablespoons rice wine vinegar
  • 1/4 teaspoon red chili pepper flakes (adjust to taste, increase to 1/2 teaspoon if not using the dried pepper)
  • 1/4 teaspoon ground red pepper (adjust to taste)
  • 1/4 teaspoon smoked paprika
  • 1 large dried guajillo chili pepper or other dried mild pepper, chopped (optional)
  • Salt (to taste)


  1. In a large pot, heat 1/4 cup canola oil. Toss in kale and stir. Cook over medium heat, stirring constantly. Once the kale turns bright green, toss in the crumbled tempeh. Continue to cook for another 3-5 minutes or until tempeh is heated through.
  2. In a small saucepan, combine 1/2 cup oil and spices. Heat over medium heat for 5-7 minutes. Remove from heat and stir in rice wine vinegar.
  3. Pour oil/spice mixture over the kale/tempeh. Toss to coat kale/tempeh. Cook for another 1-2 minutes. Serve!
What are some of your favorite ways to serve kale?

2 thoughts on “Vegan Sweet and Sour Tempeh Kale Stir-Fry

  1. Pingback: Top 13 Recipes of 2013 | Dietitian Debbie Dishes

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