Braised Tempeh with Butternut Squash and Kale

Braised Temeph with Butternut Squash and Kale

  • Author: Ingrid DeHart
  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Total Time: 45 mins
  • Yield: 4 servings 1x


An easy to make, incredibly delicious, complete vegan meal made in only one pan.



  • One 8-ounce package of tempeh, cut into 24 pieces (1” cubes )
  • 2 Tb wheat free tamari
  • 1 medium butternut squash, peeled and cut into cubes(about 3 cups)*
  • ½ cup vegetable or bone broth, more if needed
  • 1 Tb Dijon mustard
  • 2 cups yellow onion, diced
  • 4 cups kale or Swiss chard, stems removed, chopped
  • 2 Tb coconut oil
  • 1 tsp turmeric
  • 2 tsp smoked paprika (or to taste)
  • ¼ tsp red pepper flakes (optional)


  1. Pour the tamari onto a plate. Add tempeh and turn to coat each piece. Let it sit while you prepare the other ingredients.
  2. Peel and cut the butternut squash into cubes. In a saucepan fitted with a steamer, steam for 5-7 minutes until almost tender. If you don’t have a steamer simmer in 1” of water in a covered sauté pan. Remove from steamer and set aside to cool.
  3. In a small bowl mix together the broth and mustard
  4. Cut up the onions and kale.
  5. Heat the coconut oil in a large sauté pan over medium high heat. Add the onion and tempeh. Sauté until the onions are soft and the tempeh cubes are golden brown, about 7-8 minutes. Stir frequently and be careful to not burn the onions.
  6. Add squash, turmeric, smoked paprika and red pepper flakes (if using). Stir to coat tempeh and vegetables with the spices.
  7. Pour the broth-mustard mixture over the tempeh and vegetables.
  8. Add half the kale and stir until it wilts. Add the rest of the kale.
  9. Sauté 2-3 minutes until the kale is tender. Add more broth if necessary to keep the vegetables moist.
  10. Taste to adjust seasonings. Serve.

  • Category: Main Dish
  • Cuisine: Vegan