Portuguese-Inspired White Bean & Kale Stew with Crispy Tempeh Croutons

Ingredients

• 3.5 oz tempeh, cut into ½-inch cubes
• 2.5 tbsp olive oil, divided
• 1 tsp smoked paprika
• 4 cloves garlic cloves, minced
• 0.5 medium yellow onion, diced
• 1.75 cups vegetable broth, low-sodium
• 0.75 cup canned cannellini beans, drained and rinsed
• 2 cups lacinato kale, chopped, stems removed
• 0.5 cup diced tomatoes, fresh or canned
• 0.5 tsp ground cumin
• 0.25 tsp sea salt
• 0.125 tsp black pepper
• 1 tbsp lemon juice, fresh
• 1.5 oz crusty sourdough bread, for serving

Instructions

1. 1

   Heat 1.5 tbsp olive oil in a medium pot over medium-high heat. Add tempeh cubes and cook 5-6 minutes until golden and crispy on all sides. Remove and set aside on a paper towel.

2. 2

   In the same pot, add remaining 1 tbsp olive oil. Sauté onion and garlic for 2-3 minutes until fragrant and softened.