This plant-based twist on Marry Me Chicken uses tempeh instead of chicken, providing a gut-friendly fiber boost.
Choose original tempeh to check that your steaks are free from added flavorings.
A flavorful twist on the classic Marry Me Chicken, the probiotic-packed tempeh delivers a satisfying crunch.
Photo:Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina Brockman
Read on for our expert tips, including where to find tempeh at the grocery store.
Cut each half in half lengthwise to create 4 thinner (about 312-by-112-inch) tempeh steaks.
Arrange on a large plate; drizzle with 112 tablespoons sun-dried tomato oil.
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina Brockman
Sprinkle with 12 teaspoon pepper and 14 teaspoon salt.
Heat 1 tablespoon sun-dried tomato oil in a large skillet over medium-high heat.
Return to the plate and set aside.
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina Brockman
Wipe the pan clean.
Heat the remaining 12 tablespoon sun-dried tomato oil in the skillet over medium-high heat.
Add chopped shallot; cook, stirring often, until almost softened, 2 to 3 minutes.
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina Brockman
Add 112 tablespoons butter; cook, stirring often, until the shallot is soft, about 1 minute.
Add 4 cups baby kale; cook, stirring constantly, until wilted, about 1 minute.
Simmer, stirring occasionally, until the sauce starts to thicken, about 2 minutes.
Add 14 cup Parmigiano-Reggiano; stir constantly until melted.
Nestle the tempeh into the sauce, spooning some over the top.
Sprinkle with the remaining 14 cup Parmigiano-Reggiano and 1 tablespoon basil.
If you have leftovers, refrigerate them in an airtight container for up to one day.
verify the dish is cool before you transfer it to the fridge.
When youre ready to reheat it, you could do so on the stovetop or in the microwave.
Serve these tempeh steaks with your favorite whole-wheat pasta shape,brown riceor cauliflower rice.
A hunk of crusty bread is a must to soak up the sauce.
To round out the meal, include a leafygreen salad.
Recipe developed by Marianne Williams
EatingWell.com, October 2024
