If using dried mushrooms, soak them according to the package directions. Drain.

Cook the orzo according to the directions on the packet until al dente.

Optional: Simmer the block of tempeh for 7 minutes to remove any bitter flavor. Drain and set aside to cool.

Preheat the oven to 375ºF.

Tempeh: Break the tempeh into large chunks and transfer them to a food processor. Pulse until crumbles form. Transfer the crumbles to a large rimmed nonstick baking sheet.

Chickpeas: Transfer the chickpeas to the same unwashed canister of the food processor. Pulse until crumbles form. Transfer to the baking sheet with the tempeh. Drizzle with oil, and add the paprika, garlic powder, marjoram, chipotle powder, and salt to taste. Toss to coat evenly.

Mushrooms: Transfer the mushrooms to the unwashed food processor and pulse until roughly chopped. Transfer the chopped mushrooms to a large nonstick baking sheet. Drizzle with oil and add salt to taste. Toss to coat.

Corn: Transfer the corn to a large nonstick baking sheet. Toss with a drizzle of oil, a dash of paprika, chipotle powder, and salt to taste.

Bake: Bake the tempeh chickpea mixture, mushrooms, and corn for about 25 minutes, or until golden brown.

Meanwhile, make the dressing. Mince the chipotle peppers. In a medium bowl, mix the chopped peppers, adobo liquid, tahini, miso, maple syrup, vinegar, and water until smooth.

Combine the crispy tempeh chickpea mixture, mushrooms, corn, kale, and the desired amount of orzo in a large bowl. Add the dressing to taste.