Warm Kale Edamame Salad with Shiitake Bacon and Toasted Pepitas

 

Adding vegan bacon to your salad can elevate it from simple and satisfying to wow! Shiitake bacon is bursting with flavor and complements the kale and edamame perfectly for a light, but oh-so-satisfying meal. Not to mention they all bring plant-powered nutrients that are healing and nourishing to us as well as the planet.

Warm Kale Edamame Salad with Shiitake Bacon and Toasted Pepitas

Ingredients

 2 cups shiitake mushrooms (remove stems, then slice the caps. 2 cups total after removed stems and slicing)

Shiitake Marinade

 3 tbsp organic tamari (reduced-sodium, or coconut aminos)

 2 tsp liquid smoke (optional)

 2 tbsp pure maple syrup

 2 tsp onion powder

 2 garlic cloves (fresh, minced)

Salad

 ¼ cup vegetable broth (unsalted, preferably homemade)

 2 tbsp shallots (minced)

 4 garlic cloves (minced)

 1 cup organic edamame (frozen, shelled)

 2 tbsp organic tamari (reduced-sodium, or coconut aminos)

 ½ lemon (juiced)

 6 cups organic kale (fibrous stems and veins removed, leaves chopped)

 2 tbsp organic sun-dried tomatoes (sulfite-free, chopped, not oil-packed)

 ¼ cup green onion (chopped, green and white portion)

 1 tsp sesame seed oil (optional)

 1 tbsp sesame seeds (black or white)

 2 tbsp pumpkin seeds (raw, unsalted)

Directions

1

Preheat oven to 350 degrees F

2

Prepare the marinade: In a shallow dish, mix all of the shiitake marinade ingredients.

3

Add the mushrooms and stir so the marinade completely coats them. Marinate mushrooms for 20 minutes or even overnight in the refrigerator.

4

Cook the mushrooms: Place mushrooms on a parchment-lined baking sheet, spread out evenly and not on top of each other.

5

Bake for 10 minutes then remove them from the oven and toss, again spreading them out evenly. Turn up the oven to 375 degrees and bake for an additional 10 minutes or until slightly brown. Once cooked, remove from oven and set aside.

6

In the meantime, add the vegetable broth to a wok or large stovetop pan on medium heat. Add the shallots and garlic. Cook for 1–2 minutes.

7

Toss in the edamame beans and cook for 30 seconds.

8

Add the tamari and lemon juice.

9

Toss in the kale, sun-dried tomatoes, and green onion. Mix to combine all ingredients, until the kale is slightly wilted.

10

Divide the kale edamame between two plates. Divide the sesame seed oil (if using), sesame seeds, and pumpkin seeds between the two plates, sprinkling on top of the kale edamame salad.

11

Top the salad with the shiitake mushrooms, dividing equally between the two plates.

12

Serve with additional slices of lemon, if desired.

https://foodrevolution.org/recipes/warm-kale-edamame-salad-with-shiitake-bacon/