Recipe description
June 30, 2026
Winter kale with tempeh
Cozy winter kale with tempeh boosts fiber and gut diversity.
Fermented Foods
High Fiber
Digestive Support
90%
General Gut Health Match
This score is based on all ingredients included in the food recipe and provides a match score for the general population which is not personalized to your personal profile or gut microbiome test.
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Overall
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Takes about 2 minutes.
Why this recipe fits you
- High in fiber from kale and plant-based ingredients.
- Includes polyphenol-rich greens for gut-supportive plant diversity.
- Balances protein from tempeh with fiber and healthy fats for steady energy.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Kale
4
cup
Tempeh
8
slice
Oil, olive
2
tablespoon
Garlic
2
clove
Salt
1
teaspoon
Black pepper
0.5
teaspoon
Lemon juice
1
tablespoon
Instructions
1
Wash the kale leaves thoroughly, remove the stems, and chop them into bite-sized pieces.
2
Heat olive oil in a large skillet over medium heat, then add minced garlic and sauté until fragrant.
3
Add the chopped kale to the skillet, season with salt and black pepper, and stir-fry for about 5-7 minutes, or until wilted.
4
In the meantime, slice the tempeh and pan-fry it in a separate skillet until golden brown on both sides.
5
Once the kale is ready, drizzle with lemon juice, then serve it topped with the crispy tempeh.
More Recipes For Your Gut
Nutrition
350 kcal
Calories
22 g
Protein
28 g
Carbohydrates
8 g
Fiber
5 g
Sugar
16 g
Fat
3 g
Saturated fat
0.9 g
Salt
FAQ
What are the main ingredients in winter kale with tempeh, and why are they gut-friendly?
Kale and tempeh are the base: kale brings fiber and polyphenols, tempeh adds protein; the dish may include other greens and fiber-rich vegetables, plus light fermented condiments for gut variety.
How long does it take to make this dish?
About 20–30 minutes; sauté the tempeh, then add kale and vegetables until tender.
Is this vegan and gluten-free?
Yes—it's vegan; tempeh is soy-based. Check packaging for gluten content or choose gluten-free tempeh if needed.
How should I cook tempeh for best flavor and texture?
Slice and pan-fry in a little oil until golden; optionally simmer briefly in the sauce.
What can I use if I can't have soy or want to avoid tempeh?
Try chickpeas, lentils, or mushrooms for protein; or use tofu if tolerated.
How should I store leftovers?
Store in the fridge 1–2 days; reheat gently on the stove or in the microwave; keep greens from getting soggy.
What light fermented condiments pair well with this dish?
Examples include sauerkraut, kimchi, miso, or a splash of fermented soy sauce; start with small amounts.
Can I scale this up for meal prep?
Yes; it reheats well for weeknight meals; you can double the batch and portion it out.
What are the health benefits of kale and tempeh in this recipe?
Kale adds fiber and polyphenols; tempeh provides plant-based protein; together they support fiber variety and balanced nutrition.
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