Description
This dish is proof that dinner can be bold, cozy, and totally weeknight-friendly. Crispy tempeh meets a luxurious sun-dried tomato cream sauce, with sweet shallots, vibrant kale, and fresh basil tying it all together. It’s rich without being heavy, packed with protein, and endlessly comforting. Whether you serve it over pasta, creamy polenta, or swoon-worthy toast, this recipe is a kitchen win you’ll want to revisit again and again.
Ingredients
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2 (8 oz) packs tempeh, sliced
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6 tbsp oil from sun-dried tomato jar (or mix with olive oil)
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1 cup sun-dried tomatoes in oil, chopped
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1 tsp salt + 1 tsp black pepper
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2 large shallots, chopped
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3 tbsp unsalted butter (or vegan butter)
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1½ cups unsalted vegetable broth
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8 cups baby kale (or spinach)
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1 cup heavy cream (or full-fat coconut milk)
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2 tsp Italian seasoning
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1 cup grated Parmigiano-Reggiano, divided
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2 tbsp fresh basil, torn
Instructions
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Crisp Tempeh: Sauté tempeh in 4 tbsp tomato oil with ½ tsp salt + pepper for 6–8 mins until golden. Set aside.
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Sauté Shallots: In same skillet, add 2 tbsp oil, shallots, and butter. Cook 5 mins until soft.
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Deglaze & Simmer: Add tomatoes + broth. Simmer 3–4 mins.
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Add Kale & Cream: Stir in kale, cream, Italian seasoning, remaining salt, and ¾ cup Parm. Simmer 3–4 mins until sauce thickens.
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Finish: Stir in tempeh. Heat through. Top with basil + remaining Parm. Let sit 2 mins before serving.
Notes
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Steam tempeh first to reduce bitterness.
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Use chickpeas, mushrooms, or tofu as alt proteins.
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Coconut milk makes a dreamy vegan version.
- Prep Time: 15 min
- Cook Time: 25 min