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Kale, sprouts and red cabbage salad

Kale, sprouts and red cabbage salad
4.7 9 avaliações
Preparação 15min
Total 4h 35min
4 portions
Registe-se gratuitamente

Ingredientes

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)

Dificuldade

fácil

Nutrição por 1 portion

Proteína 20.6 g
Energia 2081.4 kJ / 495.6 kcal
Gordura 36.1 g
Fibra 10.2 g
Hidratos de carbono 18.4 g

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Também apresentado em

Plant to Plate 120 Receitas
Austrália e Nova Zelândia

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