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What's for Dinner? Sweet Potato & Tempeh Skillet


With a medley of vegetables (including tempeh-which is a fabulous source of protein), this dinner idea is both filling and flavorful.

I did add in some cashews but that ingredient is completely optional.  In fact, I have no idea why I did that. lol The original recipe calls for it, and I guess I went along because I had cashews in the pantry. :-)

Watch me make it below and be sure to update me if you try the recipe. :-)

Sweet Potato & Tempeh Skillet

by Brown Vegan

Ingredients (Serves 5)

  • 2 medium sweet potatoes (not yams), cooked and cubed
  • 2 tablespoons olive oil
  • 2 tablespoons soy sauce
  • (1) 8-ounce package tempeh, any variety,
cut into 1/4-inch slices
  • 1 cup kale, stems removed
  • 1 cup fresh spinach
  • 3 cloves garlic, minced
  • (1) 15 oz diced tomatoes, in the can
  • 2 teaspoons curry powder
  • 2 scallions, minced
  • ¼ cup water
  • Salt and black pepper to taste
  • 1/2 cup cashew pieces (optional)


Boil or steam the tempeh for about 8 minutes to minimize the aftertaste. Drain the tempeh.

In a small skillet, add in 1 tbsp olive oil and soy sauce. Sauté the tempeh for about 7 minutes on medium heat, stirring occasionally.

On medium heat, using your largest skillet, sauté garlic and 1 tbsp of oil for about 1 minute or until golden brown.

Add in water, tomatoes and curry powder and allow to warm for 2 minutes.

Reduce the heat to medium-low.

Then add in kale & spinach, cover skillet with a lid and cook for 6 minutes.

Afterwards, add in sweet potatoes, tempeh, scallions, and optional cashew pieces.

Garnish with additional scallions and sprinkle on salt and pepper to taste.

Recipe inspired by Veg Kitchen

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Recipe inspired by Veg Kitchen

Song playing while I cooked...

John Mayer-Gravity

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Southern Fried Chicken Video

One of my Youtube subscribers requested that I make this recipe after seeing it on this blog.

Here's the original post

Music playing while frying....

Bobby Brown- Tenderoni

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What We Tried Today: Gardein Crispy Tenders


A few weeks ago I picked up a bag of Gardein Crispy Tenders for lunch.  I was pleasantly surprised at how close the taste is to regular chicken. 

I decided to test them out on the fam for dinner and everyone enjoyed it. Simon actually suggested that I pack them in his lunch box. Woohoo!



*A great way to transition from eating conventional chicken nuggets -Tastes just like regular chicken


*No crazy ingredients-Being able to pronounce all of the ingredients is another huge plus


*Takes about 25 minutes to bake-this isn't a major con but I was hungry lol

To save time, you can thaw them out and use the microwave instead.

*Contains wheat & soy-I know some people have allergies and problems digesting these foods

Both a Pro & Con

*Pricey-You get 10 (kind of small) tenders for about $5~Since we're a family of 5, I had to buy $15 worth to feed us for one night.  I also picked up a bag of french fries and broccoli, so the total came to about $22. It would cost a lot more to eat out at a restaurant, so this would make a great occasional dinner.


Ideas for the lunch box and beyond with Gardein Crispy Tenders:

Wrap a few tenders in a tortilla with lettuce and cucumber slices-top with a sauce of your choice

Make a basic garden salad and top with warm tenders

Have you tried any Gardein products?  Let me know what you think.

Let's connect. Follow me on Twitter and/or Facebook.

Since I love music just as much as I enjoy cooking, Pandora is usually playing in the background while I explore vegan recipes. Starting today, I will feature a "song in my head" at the end of each food related post. This idea was inspired by Byrant Terry's writing in Vegan Soul Kitchen.

Song in My Head While Cooking

Al Green's "Tired of Being Alone" performance onSoul Train

R.I.P. Don Cornelius


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