Portuguese-Inspired White Bean & Kale Stew with Crispy Tempeh Croutons

Name: Portuguese-Inspired White Bean & Kale Stew with Crispy Tempeh Croutons
Prep time: 12 min
Cook time: 25 min
Total time: 37 min
Yield: 1 servings
Ingredients: 3.5 oz tempeh; 2.5 tbsp olive oil; 1 tsp smoked paprika; 4 cloves garlic cloves; 0.5 medium yellow onion; 1.75 cups vegetable broth; 0.75 cup canned cannellini beans; 2 cups lacinato kale; 0.5 cup diced tomatoes; 0.5 tsp ground cumin; 0.25 tsp sea salt; 0.125 tsp black pepper; 1 tbsp lemon juice; 1.5 oz crusty sourdough bread

Prep 12 min · Cook 25 min · Serves 1 · medium

Vegan

A hearty, rustic Portuguese caldo verde-style soup elevated with marinated tempeh croutons, creamy cannellini beans, and vibrant lacinato kale. Aromatic garlic, cumin, and smoked paprika create depth, while crispy tempeh adds satisfying texture and protein. Served with crusty sourdough bread for dipping.

Ingredients

3.5 oz tempeh
2.5 tbsp olive oil
1 tsp smoked paprika
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

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