YOUR SOLIN GENERATED RECIPE
Creamy White Bean and Tempeh Stew with Kale
A hearty one-pot stew simmered with crumbled tempeh, white beans, and kale in a savory nutritional yeast broth, finished with a squeeze of bright lemon.
INGREDIENTS
4.2 oz Tempeh
0.33 cup Canned Cannellini Beans
2 cups Fresh Kale
3 tbsp Nutritional Yeast
0.25 cup Yellow Onion
2 cloves Garlic
1 cup Vegetable Broth
PREPARATION
Sauté the diced yellow onion and minced garlic in a large pot with a splash of vegetable broth until they are translucent and fragrant.
Crumble the tempeh into the pot using your hands and cook for several minutes until the pieces are lightly browned.
Add the cannellini beans, the remaining vegetable broth, and the nutritional yeast to the mixture.
Use a wooden spoon to mash a small portion of the beans against the side of the pot to naturally thicken the stew and create a creamy consistency.
Bring the stew to a gentle simmer and cook for about ten minutes to allow the flavors to fully meld together.
Stir in the chopped kale and continue to cook for a few minutes until the leaves are tender and vibrant green.
Remove from heat and finish with a squeeze of fresh lemon juice and a crack of black pepper before serving hot.