Kale, sprouts and red cabbage salad

Smoky tempeh

• 200 g tempeh, cut into pieces (approx. 3 cm)
• ½ tsp smoked paprika
• 1 tbsp tamari, gluten free (see Tips)
• 1 tsp pure maple syrup
• 1 tsp nutritional yeast (see Tips)
• ½ tsp liquid smoke seasoning (see Tips)
• ¼ tsp onion powder

Dressing

• 60 g extra virgin olive oil
• 30 g lemon juice
• 100 g canned chickpeas, drained
• 20 g shiro (white) miso paste
• 15 g pickled capers
• 1 - 2 pinches salt
• 1 - 2 pinches ground black pepper
• 2 garlic cloves
• 20 g filtered water

Salad

• 40 g kale, finely shredded
• ½ red cabbage
• 140 g Brussels sprouts, trimmed and cut into halves
• vegan Parmesan cheese, to serve (see Tips)