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    Jenny & Buck’s Recipes

    Spicy Mango Tempeh with Toasted Almond Couscous & Kale

    Vegan
    ​

    2 servings

    portions

    35 minutes

    temps total
    Commencer à Cuisiner

    Ingrédients

    1 lemon, zested and juiced (divided)

    1/4 cup mango chutney

    1 tbsp chili garlic sauce

    ¼ cup sliced almonds

    1 cup Israeli couscous

    8 oz tempeh, cut into 1-inch cubes

    1 shallot, peeled and thinly sliced

    2 oz ground kale

    4 tbsp olive oil*

    Salt and pepper*

    *Not included

    For full ingredient list, see Nutrition.

    Instructions

    1 - Make the spicy mango sauce and toast the almonds.

    2 - Cook the couscous.

    3 - Crisp the tempeh.

    4 - Food process and toss the kale with lemon.

    5 - Serve.

    Nutrition

    Taille de Portion

    -

    Calories

    700 cal

    Lipides Totaux

    17.0 g

    Lipides Saturés

    -

    Lipides Insaturés

    -

    Acides Gras Trans

    -

    Cholestérol

    -

    Sodium

    -

    Glucides Totaux

    -

    Fibres Diététiques

    -

    Sucres Totaux

    -

    Protéines

    -

    2 servings

    portions

    35 minutes

    temps total
    Commencer à Cuisiner

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    Ingrédients

    1 lemon, zested and juiced (divided)

    1/4 cup mango chutney

    1 tbsp chili garlic sauce

    ¼ cup sliced almonds

    1 cup Israeli couscous

    8 oz tempeh, cut into 1-inch cubes

    1 shallot, peeled and thinly sliced

    2 oz ground kale

    4 tbsp olive oil*

    Salt and pepper*

    *Not included

    For full ingredient list, see Nutrition.

    Instructions

    1

    1 - Make the spicy mango sauce and toast the almonds.

    2

    2 - Cook the couscous.

    3

    3 - Crisp the tempeh.

    4

    4 - Food process and toss the kale with lemon.

    5

    5 - Serve.