From the first time, I made this layered dish, it has become a household favorite. It’s great for breakfast, lunch or dinner. The potatoes are slightly smoky, the greens have a garlicky bite and the tempeh has a slightly sweet and spicy tone. All the liquid will not be absorbed by the tempeh, so I suggest giving it a quick panfry right before serving.
Potato Layer
Tempeh Layer
Kale Layer
Potato Seasoning
Note: I use a Pyrex 3-cup (700-ml) small rectangular pan for this. You can fit two on top of the rack included with your Instant Pot and you can even store the leftovers right in the cooking containers! Be sure to take a look at “Accessory Resources” on my blog, HealthySlowCooking.com, for more options.
Yield: 4
Serving Size: Serves 4
Calories: 328
Sugar: 9 g
Sodium: 381 mg
Fat: 7.1 g
Saturated Fat: 1.4 g
Trans Fat: 0 g
Carbs: 52 g
Fiber: 6 g
Protein: 18 g
Cholesterol: 0 g
Source:
Kathy Hester
Food Blogger
Healthy Slow Cooking
Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous "Grown in Idaho®" seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho's ideal growing conditions, including rich, volcanic soil, climate and irrigation differentiate Idaho® potatoes from potatoes grown in other states.
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