Portuguese White Bean & Kale Stew with Crispy Tempeh Croutons

Name: Portuguese White Bean & Kale Stew with Crispy Tempeh Croutons
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 1 servings
Ingredients: 100 g tempeh; ¾ cup canned cannellini beans; 2 cups fresh kale; 1 medium carrot; ½ stalk celery; 3 cloves garlic; 1.5 cups vegetable broth; 2 tbsp olive oil; 1 tsp smoked paprika; ½ tsp dried thyme; ¼ tsp sea salt; ⅛ tsp black pepper; 1 tbsp lemon juice

Prep 12 min · Cook 28 min · Serves 1 · medium

Vegan

A hearty, soul-warming Portuguese-inspired stew featuring creamy white beans, garlicky kale, and roasted root vegetables, topped with golden tempeh croutons for textural contrast and plant-based protein.

Ingredients

100 g tempeh
¾ cup canned cannellini beans
2 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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