In an effort to save money, the plan was to go to lunch with friends but not actually eat. My ride was on the way to come get me, so I had 45 minutes to make lunch, get dressed, and get out the door. Obviously, I needed something extra satisfying if I was going to watch people eat while sipping on hot tea! This was not a really healthy meal, but it did do the trick!
1/2 block of tempeh, cut into 1/2″ slices
your favorite hot sauce, to taste
1/4c olive oil
Cucumber Ranch for dipping, optional
Heat the oil your frying pan on medium, then add the tempeh. Drizzle each piece with hot sauce and cook for a couple of minutes, until it’s browned on one side. Flip, and add hot sauce to the other side. When the other side is browned, use a spatula to move the wings to your plate.
Leave the oil in the pan! You’ll use the same oil to sautee the kale.
1 small carrot, diced
1 clove garlic, minced
1/2t fresh ginger, minced
2T onion, diced
3 leaves of kale, cut into strips (it’s easiest if you roll the kale up before slicing)
2t soy sauce
1T sweet chili sauce, optional
Heat the pan on high and add the carrot, garlic, ginger, and onion. Saute for 2 or 3 minutes, then add the kale and soy sauce. Cook for a few minutes more, until the kale turns beautiful and bright green. Top it with your chili sauce, and you’re ready for lunch!
Hi there! My name is Becky Striepe (pronounced “stree-pee,” like “sleepy”), and I am a freelance writer and vegan crafter living in Atlanta, Georgia. My life’s mission is to make green crafting and vegan food accessible to everyone! Check out my new book: 40 Days of Green Smoothies!