Portuguese White Bean & Kale Stew with Crispy Smoked Tempeh

Ingredients

• 150 g tempeh, cut into 1-inch cubes
• 3/4 cup canned white beans, drained and rinsed
• 2 cups fresh kale, chopped, stems removed
• 1/2 medium yellow onion, diced
• 1 medium carrot, diced
• 1 stalk celery, diced
• 3 cloves garlic cloves, minced
• 1 1/2 cups vegetable broth, low-sodium
• 1/2 tsp smoked paprika, adds depth
• 1/4 tsp dried thyme
• 1 whole bay leaf
• 2 tbsp olive oil, divided
• 1/2 tsp sea salt, to taste
• 1/4 tsp black pepper, to taste
• 1 slice whole grain bread, for serving

Instructions

1. 1

   Heat 1 tbsp olive oil in a large pot over medium-high heat. Add tempeh cubes and cook 5-6 minutes, stirring occasionally, until golden and crispy on all sides. Remove and set aside.

2. 2

   In the same pot, add remaining 1 tbsp olive oil. Sauté diced onion, carrot, and celery for 3-4 minutes until softened.