Portuguese-Inspired White Bean & Kale Stew with Crispy Tempeh

Name: Portuguese-Inspired White Bean & Kale Stew with Crispy Tempeh
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 1 servings
Ingredients: 150 g tempeh; 200 g canned cannellini beans; 120 g fresh kale; 3 cloves garlic; 75 g yellow onion; 60 g carrot; 250 ml vegetable broth; 60 ml dry white wine; 3 tbsp extra virgin olive oil; 1 tsp smoked paprika; 2 leaves bay leaves; 0.5 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh lemon juice; 1 slice whole grain bread

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

Vegan

A rustic Portuguese-inspired one-pot dinner featuring creamy white beans and nutrient-dense kale simmered in aromatic garlic and olive oil, topped with golden pan-fried tempeh cubes for satisfying plant-based protein. Served with crusty whole grain bread for dipping.

Ingredients

150 g tempeh
200 g canned cannellini beans
120 g 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.

Cook it tonight

Save this recipe, add every ingredient to your grocery list in one tap, and let the AI Chef plan the rest of your week. That's the Mindful Meal Plans app.

Get the app