450 grams tempeh, crumbled
1/2 cup onion, chopped
3 garlic cloves, roughly chopped
1/2 cup kale, chopped or shredded
2 cups sweet potato or potato grated
1/4 cup raw pumpkin seeds, chopped
1/4 cup nutritional yeast
2 tablespoons roasted sesame seed oil
2 tablespoons olive oil
3 tablespoons chopped fresh parsley
salt and pepper, to taste
paprika, to taste
- Preheat oven to 180 C.
- Combine all ingredients except paprika into a bowl and stir until everything is well coated in oil. You can add water or more oil as needed.
- Lay out on a shallow, wide dish (for crispiness). If the dish is too deep, the top will brown and the rest will simply cook.
- Dust with paprika and bake for about 20-30 minutes, or until browned.