8 December 2019

Festive Greens & Tempeh Bacon

Greens are my absolute favourite type of veg, so in my opinion, definitely deserve a place in Christmas dinner. These greens are sauteed - to save precious oven space - and coated in a mix of miso, smoked garlic, fresh herbs and a little festive orange zest. They're served with smoky tempeh pieces and a pop of tart sweetness from the dried cranberries. 

The greens here are Tenderstem broccoli, green beans and of course, Brussel sprouts. It wouldn't be Christmas without sprouts and whether you roast them, shred them or pan fry them, they're an integral part of christmas - as long as you flavour them up and don't boil them, I can guarantee they're going to be delicious! 

The tempeh is diced and pan-fried before stirring through a sweet and smoky marinade. If you haven't tried tempeh before, it's got a soft, slightly chewy texture and is made from fermented soy beans. It has a slight sour flavour, similar to that of sourdough bread and absorbs flavours really well. The smokiness of the tempeh perfectly compliments the natural bitterness of the cruciferous veg and the fragrance from the orange zest too. 

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Festive Greens & Tempeh Bacon | Serves: 6-8 | Time: 25 mins

You'll need

  • Chopping board
  • Knife
  • Non-stick frying pan
  • Large sautee pan or wok
  • Large mixing bowl
  • Zester
  • Measuring spoons
  • Small bowl x2
  • Serving platter, warmed


Tempeh bacon:

  • 1 tbsp olive oil
  • 200g tempeh 
  • 2 tbsp soy sauce or tamari
  • 1 tbsp liquid smoke (sub: 1/2 tsp more smoked paprika)
  • 2 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp smoked garlic powder (sub: regular garlic powder)
  • 1 tsp molasses, treacle or date syrup
  • 1/4 tsp turmeric


  • Good splash olive oil
  • 200g Tenderstem broccoli
  • 200g green beans
  • 500g Brussels sprouts 
  • 2 tsp miso (I used red)
  • 1 tsp smoked garlic powder
  • Zest 1/4 unwaxed orange (sub: lemon)
  • 1/2 tsp fresh thyme leaves
  • 1/2 tsp fresh rosemary, finely chopped
  • 1/4 tsp mild chili flakes (optional)
  • 1/2 cup water 
  • Salt to taste

To serve:

  • 1/4 cup dried cranberries


  1. Dice the tempeh into 1cm cubes and fry on a medium heat with a splash of olive oil in a non-stick pan for 4-5 minutes. Keep moving it around and don't worry if it chars slightly.
  2. Meanwhile, in a small bowl mix together the marinade ingredients from the soy sauce to the turmeric. Remove the pan from the heat and pour in the marinade, stir until the tempeh is coated evenly and the liquid has absorbed, then place to one side for later.
  3. Prep the veg by slicing the broccoli in half, the beans into thirds at an angle and the sprouts by removing the stem and slicing in half. Add to a large mixing bowl and toss in a good splash of olive oil until evenly coated.
  4. Heat the pan or wok on high and then add the veg, cook for 5-6 minutes, moving around often to ensure they cook through - a little char is also a good thing. 
  5. Meanwhile, mix together the ingredients from the miso to the water and after the greens have cooked for 5-6 minutes, reduce the heat to medium and add the dressing. Mix the dressing into the veg and allow to steam for 2-3 minutes or until the liquid has evaporated. Taste and add salt as required, transfer to a warm serving platter, scatter over the tempeh pieces and dried cranberries and enjoy your Christmas dinner! 
Cassidy xx