Although It’s been my go-to breakfast for the last three years, this Balsamic Greens and Tempeh recipe is just as scrumptious for lunch or dinner. The tempeh is nutty, the balsamic is sweet and the greens are packed with nutrients! I get emails frequently from the Plantz St. community about how much they LOVE this simple dish!
It’s so popular, I had to make a video to show those who have yet to make it, just how simple this recipe is. I show you step-by-step how to make it on the stovetop and in the pressure cooke. They’re both super fast, so choose whichever method works best for you.
Recipe by Katie Mae
Makes 1–2 servings | Ready in 10 minutes | Stores 4 days in fridge
See how Katie Mae makes these yummy Balsamic Greens & Tempeh
- 10 oz cruciferous greens, shredded (kale, broccoli, cabbage, brussels sprouts)
2.5 oz tempeh, diced
1 tablespoon aged balsamic vinegar (4% acidity)
1 teaspoon stoneground or Dijon mustard
- Place a steam basket in a medium-sized pot and add 1 to 2 inches of water, making sure the water doesn’t rise above the steamer. Add green vegetables and tempeh. Cover and steam for 6 to 8 minutes, or until the vegetables are cooked to your preference.
- Transfer the steamed vegetables and tempeh to a bowl. Drizzle balsamic vinegar and mustard over top and toss well.
The cook time will depend on the size of your vegetables, and how tight the seal is on your steamer. In an electric pressure cooker, using the steamer setting, I prefer to set the timer to 5 minutes and release the pressure manually.
For more bulk and calories, add fresh fruit or cooked grains, after steaming the greens and tempeh. A little bit of starch, like grains or potato, will keep you full until lunch.