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Spiced Tempeh with a kale & roasted chickpea salad and a coriander & ginger dressing


Tempeh has a mild, nutty flavour, adding soy and sweet chilli gives it an amazing taste. Add this to a lovely salad and you have a great meal and perfect if you’re looking to reduce the amount of meat you eat.


  • Toss the kale in the rapeseed oil and bake in an oven at 150c for about 10-15 minutes, until the edges are starting to turn brown and crisp.
  • Mix the chickpeas, maple syrup and seeds.
  • Roast at 200c for 5 minutes then add the sweetcorn and return for 8 minutes.
  • Slice the Tempeh thinly and heat the sesame oil in a pan.
  • Fry for 30 seconds and turn.
  • Once you have turned, carefully add the soy sauce and sweet chilli to glaze the tempeh.
  • In a bowl mix the chickpeas, kale and carrots
  • Top with the tempeh.
  • Add the dressing as needed.

This dish is best served hot but can be done as a cold salad.