INGREDIENTS
1/2 tsp
Garlic powder
8 cups
Kale, green
1/2 tsp
Red chili flakes
1
package Tempeh
2 tsp
Capers
1 tsp
Dijon mustard
1 tsp
Hot sauce
1 tbsp
Lemon juice
1 tbsp
Liquid smoke
1 tsp
Maple syrup
2 tbsp
Tahini
1 tbsp
Tamari, gluten-free
1/4 cup
Nutritional yeast
1 pinch
Salt & pepper
1 tbsp
Apple cider vinegar
1 tbsp
Olive oil
1/4 cup
Water