Brazilian Black Bean & Crispy Tempeh Feijoada with Cilantro-Lime Polenta

Ingredients

• 100 g tempeh, cut into 1-inch cubes
• 0.75 cup black beans, canned, drained and rinsed
• 2.5 cups vegetable broth, divided
• 1.5 tbsp tomato paste
• 1 tsp smoked paprika
• 0.75 tsp cumin
• 2 cloves garlic, minced
• 1 tsp orange zest
• 1 leaf bay leaf
• 1.5 tbsp olive oil
• 0.33 cup polenta, cornmeal
• 2 tbsp fresh cilantro, chopped
• 0.75 tbsp lime juice
• 1 tbsp nutritional yeast
• to taste sea salt
• to taste black pepper

Instructions

1. 1

   Heat 1 tbsp olive oil in a medium pot over medium-high heat. Add tempeh cubes and sear for 3-4 minutes per side until golden and crispy. Remove and set aside.

2. 2

   In the same pot, add minced garlic and sauté for 30 seconds until fragrant.