Tempeh Waldorf Salad

Rinse and dry the produce. Preheat the oven to 425°F. Cut the purple sweet potatoes into wedges. Transfer to a baking sheet and toss with 1 tbsp vegetable oil, salt, and pepper. Roast until tender and browned in places, about 15 to 18 minutes.

Remove the Lacinato kale leaves from the stems, roughly chop the leaves, and add to a large bowl. Thinly slice the apple and add to the bowl. Halve the lemon and squeeze half onto the apple slices to keep them from turning brown.

In a small bowl, whisk together the Vegenaise, green apple purée, chia seeds, juice from the remaining lemon half, just 1 tsp agave, and a pinch of salt and pepper.

Cut the tempeh into ½ inch thick slices. Place a large nonstick skillet over medium-high heat and add 1 tbsp vegetable oil. Add the tempeh and cook, stirring occasionally, until browned on all sides, about 5 to 7 minutes. Add the remaining agave, and sprinkle the cayenne pepper over the skillet. Season tempeh with salt and pepper, toss well to coat, and cook until the skillet is dry, about a minute.

Add the dried cranberries and walnuts to the large bowl with the kale. Toss with half of the apple vinaigrette and season salad with salt and pepper.

Divide the waldorf salad between 2 large bowls. Top with pan seared tempeh and purple sweet potatoes. Serve with remaining apple vinaigrette.