Cabbage Tempeh Stew with Crispy Kale Recipe - Forks Over Knives

Name: 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 ( see tip , recipe intro); 1½ cups torn fresh kale, tough stems removed; Sea salt, to taste

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

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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