Portuguese White Bean & Kale Stew with Crispy Tempeh Croutons

Ingredients

• 100 g tempeh, cut into ½-inch cubes
• ¾ cup canned cannellini beans, drained and rinsed
• 2 cups fresh kale, chopped, stems removed
• 1 medium carrot, diced
• ½ stalk celery, diced
• 3 cloves garlic, minced
• 1.5 cups vegetable broth, unsalted
• 2 tbsp olive oil, divided
• 1 tsp smoked paprika
• ½ tsp dried thyme
• ¼ tsp sea salt
• ⅛ tsp black pepper
• 1 tbsp lemon juice, fresh

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 on multiple sides. Transfer to a plate.

2. 2

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