Tempeh Sausage & Bean Stew by Nicole Derdabi

Ingredients

• 1 Tbsp Extra Virgin Olive Oil
• 1 whole Onion
• 2 whole Carrots
• 2 whole Celery
• 1 tsp Sea Salt
• 2 cloves Garlic
• 1 tsp Smoked Paprika
• 1 tsp Herbs, Fresh
• 200 grams White Mushrooms
• 200 ml Vegetable Bouillon
• 400 grams Whole Peeled Tomatoes, Canned
• 1/2 Tbsp Apple Cider Vinegar
• 2 sprigs Bay Leaf
• 3/4 tsp Black Peppercorns, Ground Fresh
• 1 1/2 Tbsp Nutritional Yeast
• 500 grams Aduki Beans
• 200 grams Tempeh
• 40 ml Wheat-Free Tamari
• 20 ml Pure Maple Syrup
• 1 bunch Basil, Fresh
• 2 cups Quinoa
• 4 whole Sourdough Bread
• 2 cups Whipped Mashed Potatoes ( click for recipe )
• 2 cups Collard Greens