Cabbage Tempeh Stew with Crispy Kale Recipe - Forks Over Knives

Ingredients

• 1 large white onion, coarsely chopped (2 cups)
• 4 cloves garlic, minced
• 6 cups low-sodium vegetable broth
• 2 medium parsnips, coarsely chopped (2 cups)
• 2 medium carrots, coarsely chopped (1 cup)
• 2 stalks celery, thinly sliced (1 cup)
• 2 cups shredded green cabbage
• 1 teaspoon chopped fresh thyme
• 1 teaspoon finely chopped fresh rosemary
• 1 teaspoon freshly ground black pepper
• 1 bay leaf
• 1 lemon
• 8 oz. tempeh, cut into bite-size pieces or crumbled (<a href="#h-tips">see tip</a>, recipe intro)
• 1½ cups torn fresh kale, tough stems removed
• Sea salt, to taste