
4 Serving
Breakfast
Kale and Tempeh Chorizo Scramble
with Sweet Peppers & Cheddar
SERVINGS
4
PREP & COOK TIME
15 min
CALORIES
350
FAT
19g
CARBOHYDRATES
30g
PROTEIN
15g
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INGREDIENTS
- 8 oz tempeh, crumbled
- 2 tsp chorizo spice blend
- 2 oz curly kale, destemmed and roughly chopped
- 2 mini sweet peppers, sliced into thin rounds
- 2 oz vegan cheddar cheese
- 4 slices sourdough bread
- ΒΌ cup vegan butter
- 1 tbsp vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition.
Allergens: soy, wheat
Tools: Large nonstick skillet
SERVINGS
4
PREP & COOK TIME
15 min
CALORIES
350
FAT
19g
CARBOHYDRATES
30g
PROTEIN
15g
Get Recipes Delivered
INSTRUCTIONS
1
Cook the tempeh chorizo scramble
Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add tempeh, chorizo spice blend, and a pinch of salt and pepper. Cook until tempeh is lightly browned, 2 to 3 minutes. Add kale and mini sweet peppers and cook until kale is wilted, 1 to 2 minutes. Add cheese, toss to combine, and remove from heat.
2
Serve
Toast the sourdough bread and spread butter on each slice. Divide the kale and tempeh chorizo scramble between plates and serve with buttered toast.
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