creamy sun-dried tomato tempeh with kale + broccoli

Inspired by the "marry me chicken" — which is loaded with heavy cream and could perhaps make you feel like you need to majorly digest your food baby before heading to the altar — our creamy sun-dried tomato tempeh is, shall we say, a little lighter and, perhaps, sexier. But what makes it creamy, you may ask? After searing our tempeh cutlets, we toss them into an unctuous sauce of our homemade cauliflower béchamel simmering with leeks and sun-dried tomatoes harvested from Pacino, Sicily (the home of the sun-dried tomato). If this wasn't amazing and veg-centric enough, we serve it with a side of broccoli and kale. I do I do I do!!!!

*If you prefer this with chickpeas or tofu instead of tempeh, please indicate in the notes!

Ingredients: organic tempeh, 4some, Sicilian extra virgin olive oil, leeks, garlic, cauliflower, coconut milk, apple cider vinegar, Pacino sun dried tomatoes, seasonal greens, broccoli, parsley leaves