Spanish Tomato & White Bean Stew with Crispy Tempeh Croutons

Ingredients

• 3 oz tempeh, cut into 1/2-inch cubes
• 0.5 cup canned white beans (cannellini), drained and rinsed
• 0.5 cup canned diced tomatoes, no sugar added
• 2 whole garlic cloves, minced
• 0.25 medium yellow onion, diced
• 0.75 cup vegetable broth, low-sodium
• 0.75 tsp smoked paprika, Spanish variety preferred
• 0.25 tsp cumin, ground
• 2 tbsp olive oil, divided
• 0.25 tsp sea salt, to taste
• 0.125 tsp black pepper, to taste
• 1 sprig fresh thyme, optional
• 1 slice crusty whole grain bread, for serving
• 1 tbsp fresh parsley, chopped, for garnish

Instructions

1. 1

   Heat 1 tbsp olive oil in a medium pot over medium heat. Add diced yellow onion and sauté for 4-5 minutes until softened and lightly golden.

2. 2

   Add minced garlic, smoked paprika, and cumin. Stir constantly for 1 minute until fragrant.