Portuguese White Bean & Kale Breakfast Braise with Crispy Tempeh Croutons

Name: Portuguese White Bean & Kale Breakfast Braise with Crispy Tempeh Croutons
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 1 servings
Ingredients: 100 grams tempeh; 0.75 cup cannellini beans (canned); 1.5 cups fresh kale; 0.75 cup vegetable broth; 3 cloves garlic cloves; 0.25 medium onion; 2 tablespoons extra-virgin olive oil; 0.5 teaspoon smoked paprika; 0.25 teaspoon ground cumin; 1 whole bay leaf; 0.25 teaspoon sea salt; 0.125 teaspoon black pepper; 1 slice sourdough bread; 1 teaspoon fresh lemon juice

Prep 12 min · Cook 18 min · Serves 1 · medium

Vegan

A warming, savory Portuguese-inspired breakfast featuring creamy cannellini beans, garlicky sautéed kale, and cumin-roasted tempeh cubes served over toasted sourdough. Aromatic broth infused with smoked paprika and bay leaf creates a comforting, protein-rich morning meal.

Ingredients

100 grams tempeh
0.75 cup cannellini beans (canned)
1.5 cups fresh kale
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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