Portuguese White Bean & Kale Stew with Crispy Smoked Tempeh

Ingredients

• 150 g tempeh, cut into 1-inch cubes
• 0.75 cup canned white beans, drained and rinsed
• 2 cups fresh kale, chopped, stems removed
• 0.5 medium yellow onion, diced
• 1 medium carrot, diced
• 1 stalk celery, diced
• 3 cloves garlic cloves, minced
• 1.5 cups vegetable broth, low-sodium
• 0.5 tsp smoked paprika, adds depth
• 0.25 tsp dried thyme
• 1 whole bay leaf
• 2 tbsp olive oil, divided
• 0.5 tsp sea salt, to taste
• 0.25 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.