Cabbage Tempeh Stew with Crispy Kale Recipe

Name: Cabbage Tempeh Stew with Crispy Kale Recipe
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 ( see tip , recipe intro); 1½ cups torn fresh kale, tough stems removed; Sea salt, to taste

www.forksoverknives.com

This hearty tempeh stew combines the nutty robustness of tempeh with the earthy sweetness of parsnips and carrots. Get the recipe!

View full recipe on www.forksoverknives.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.forksoverknives.com.

Share this recipe:

Cooking tools:

Oven
Stove
Baking sheet
Chef's knife
Cutting board
Dutch oven
Pot
Wooden spoon
Serving bowl
Peeler

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