Portuguese-Inspired White Bean & Kale Stew with Crispy Tempeh

Ingredients

• 150 g tempeh, cut into 1-inch cubes
• 200 g canned cannellini beans, drained and rinsed
• 120 g fresh kale, chopped, stems removed
• 3 cloves garlic, minced
• 75 g yellow onion, diced
• 60 g carrot, diced
• 250 ml vegetable broth, low-sodium
• 60 ml dry white wine, optional
• 3 tbsp extra virgin olive oil, divided
• 1 tsp smoked paprika
• 2 leaves bay leaves
• 1/2 tsp sea salt, to taste
• 1/4 tsp black pepper, to taste
• 1 tbsp fresh lemon juice
• 1 slice whole grain bread, for serving

Instructions

1. 1

   Heat 1 1/2 tbsp olive oil in a large shallow pot over medium-high heat. Add tempeh cubes in a single layer and cook 3-4 minutes per side until golden and crispy. Transfer to a plate.

2. 2

   In the same pot, add remaining 1 1/2 tbsp olive oil. Sauté diced onion and carrot for 4-5 minutes until softened and lightly caramelized.