Crispy Tempeh & White Bean Stew with Herb-Infused Polenta

Ingredients

• 5 oz tempeh, cut into 1/2-inch thick slices
• 3/4 cup white beans, canned, drained and rinsed
• 2 1/2 cups vegetable broth, divided
• 1/3 cup polenta, cornmeal, dry
• 1/2 cup carrots, diced
• 1/2 cup zucchini, diced
• 2 cloves garlic, minced
• 2 tablespoons sun-dried tomatoes, chopped
• 1 teaspoon fresh thyme, or 1/2 tsp dried
• 1/2 teaspoon fresh rosemary, finely chopped
• 1/2 teaspoon smoked paprika
• 2 1/2 tablespoons olive oil, divided
• 1 tablespoon nutritional yeast
• 1/2 teaspoon sea salt, divided
• 1/8 teaspoon black pepper
• 1/2 tablespoon lemon juice

Instructions

1. 1

   Pat tempeh slices dry with paper towel. Heat 1 tablespoon olive oil in a skillet over medium-high heat.

2. 2

   Once oil shimmers, add tempeh slices and cook 4-5 minutes per side until golden and crispy. Transfer to plate.