Tempeh, Potato, and Kale Bowl Recipe by The Ultimate Vegan Cookbook For Your Instant Pot Makes 4 servings INGREDIENTS: Potato Layer: ● 1 28-oz bag of organic new or baby potatoes cut into quarters Tempeh Layer: ● 1/2 cup water ● 2 Tbsp organic maple syrup ● 2 tsp low-sodium soy sauce ● 1 tsp Sriracha (or your favorite hot sauce to taste) ● 1 8-oz package organic tempeh, cut into small cubes Kale Layer: ● 4 cups chopped organic kale (I use a pre-chopped bag, stems are okay to keep in) ● 2 Tbsp nutritional yeast ● 1 Tbsp water ● 1 tsp minced garlic Potato seasoning: ● 1 tsp smoked paprika ● Salt and pepper to taste METHOD: ● For the potato layer, add 1 ½ cups water to your Instant Pot, then add a vegetable steamer and spread the potatoes out on that ● For the tempeh layer, add all the tempeh ingredients to a short Pyrex glass pan and toss to coat. Cover with foil and place on the potatoes ● For the kale layer, mix the kale, nutritional yeast, water and garlic together in a mixing bowl, transfer to a short Pyrex pan, cover with foil and place on top of the dish containing the tempeh. I’ve also placed foil in the Instant pot to cover the tempeh and potatoes completely then added the kale on top of that to cook if multiple Pyrex dishes won’t fit. ● Cook on high pressure for 10 minutes. Let the pressure release naturally. Once the pressure indicator goes down, remove the lid and carefully lift out the pans. ● Toss the potatoes in the seasoning from above in a large bowl. ● Serve in a bowl in layers or on a plate. ● Optional, add a savory sauce on top like the 5 Minute Vegan Cheesy sauce! .