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Kale, sprouts and red cabbage salad

Kale, sprouts and red cabbage salad
4.7 9 évaluations
Prép. 15min
Total 4h 35min
4 portions
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Ingrédients

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)

Niveau

facile

Infos nut. par 1 portion

Protides 20.6 g
Calories 2081.4 kJ / 495.6 kcal
Lipides 36.1 g
Fibre 10.2 g
Glucides 18.4 g

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Également présenté dans

Plant to Plate 120 Recettes
Australie et Nouvelle-Zélande

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