Whoever invented the practice of dipping stuff into hot melty cheese was a genius… I suspect it may have been someone who just came in from a long day on the ski hill and needed something both warming and satisfying. At least, that’s how my family does it! When we have fondue, I like to add some greens to amp up the nutrition factor. For this recipe I used tempeh cubes instead of bread for an extra punch of protein, and threw in some chilli heat for a kick.
- 2 blocks tempeh, cubed
- ½ onion, diced
- 1 clove garlic, minced
- 1 Serrano chili, sliced (if you like it extra spicy add 1 more chili)
- 1 head kale, trimmed and chopped
- ¼ cup white wine
- 1 cup Gruyere cheese, shredded
- 1 cup Fontina cheese, shredded
- ¼ cup Parmesan cheese, shredded (use the good stuff!)
- Freshly cracked black pepper to taste
- Pour a bit of oil into a small saucepan, then fry the tempeh cubes until crispy on all sides (about 3-4 minutes on each side). Place fried tempeh on a plate with paper towel to absorb excess oil and set aside.
- In a large skillet or pan sauté the onion, garlic, and chili. Once the onions are translucent, add the chopped kale and cook for about 5 minutes, stirring until kale is wilted. Add white wine and let the mix cook for about 3 minutes.
- Add the Gruyere, Fontina, and Parmesan cheese, season with pepper and stir until cheese starts to melt. Once it’s gooey remove from the heat and add the fried tempeh on top.
- Serve straight from the stove to the table so it’s ooey gooey and delicious! Serves 4-6
You can always accompany this dish with a nice baguette, because, bread!
Give it a try and let me know what you think! Share your recipe in the comments below, be sure to subscribe to our newsletter, Plated, to unlock a $2 coupon to use on your next Luvo purchase.