High-protein kale and potato pan-fry with tempeh and mustard

Kale and potato pan-fry with fried tempeh, mustard and smoked paprika, with no animal ingredients at all. A high-protein dinner: 32 g protein per serving, ready in 55 minutes.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 40 min
• Total time: 55 min
• Calories: 541 kcal per serving
• Protein: 32 g
• Fat: 23 g
• Carbs: 43 g

Ingredients

• 400g potatoes
• 300g kale
• 200g tempeh
• 1 onion
• 1 garlic clove
• 2 tbsp olive oil
• 1 tbsp mustard
• 100ml vegetable stock
• 1 tsp maple syrup
• 1 tsp smoked paprika
• 1 pinch of nutmeg
• 1 pinch of pepper
• 2 tbsp soy sauce

Method

You’ll need: frying pan · saucepan · chopping board · knife · mixing bowl · sieve · wooden spoon

1. Boil the potatoes in their skins in salted water for 20 minutes until cooked, drain and slice them.
2. Strip the kale from the stalks and cut it into strips. Dice the tempeh, cut the onion into wedges and chop the garlic.
3. Fry the tempeh in half the olive oil for 5 minutes until browned all over. Stir in the soy sauce, mustard and maple syrup, toss for 1 minute and take it out.
4. Fry the potatoes and onion in the rest of the olive oil for 8 minutes until they take on some colour, and season with the smoked paprika.
5. Add the kale, garlic and vegetable stock, cover and cook for 6 to 8 minutes until the kale has wilted.
6. Fold in the tempeh, season with nutmeg and pepper and serve.

Good to know

Kale doesn't have to braise for hours. Cut into strips, it softens in a few minutes and goes well with fried potatoes and well-seasoned tempeh.

Swaps

Tempeh → smoked tofu (milder, softer). Kale → savoy cabbage (shorter cooking time). Soy sauce → tamari (gluten-free). Maple syrup → honey (then no longer vegan).

Cooking tips

Potatoes from the day before brown better because they're drier. You can add frozen kale straight to the pan.

Storage

Keeps for 2 days in the fridge; reheat in the pan with a splash of water.

Allergens

Contains soya, mustard and gluten (from the soy sauce); no milk, egg or nuts. Suitable for children and in pregnancy.

Frequently asked questions

How long does a kale and potato pan-fry keep in the fridge?

Keeps for 2 days in the fridge; reheat in the pan with a splash of water.

Dairy-free recipes