You don't have to be a vegan to love this smoky, savory kale-and-tempeh recipe.
, in which we teach you how to make a dish we love, but don’t worry too much about the nitty-gritty details of the recipe, so you can create your own spin.
I’m not a vegan, but I play one on TV. And by TV, I mean sometimes I eat a vegan diet. But I’m also someone who’s really active—plenty of long-distance running and yoga—so in addition to eatingof the vegetables, I’m hyper-vigilant about getting enough protein. Enter tempeh. If you've never tried it, you're in for a treat . It's made with fermented soybeans and a mix of grains, which makes it nutty and chewy and hearty—exactly what I want for breakfast.
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