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Bean and Tempeh Ragout

This luscious stew will keep you warm and cozy on a chilly night. With beans, richly sauteed tempeh and veggies, this is comfort in a bowl...and since it's packed with protein, you'll feel warm and energized the next day! 


Extra virgin olive oil
1/2 red onion, diced
Sea salt
4 ounces cubed fried tempeh (see below)
1 small zucchini, quartered lengthwise, cubed
3 cloves fresh garlic, minced
6 cups coarsely chopped kale
1/2 cup unsweetened soy or almond milk
2 cups cooked or canned cannellini beans
1 can diced tomatoes (14-16 ounce), do not drain
Cracked black pepper
Fresh parsley sprigs for garnish

Place a small amount of oil and onion in a large skillet over medium heat. When the onion begins to sizzle, add a pinch of salt and saute for 1 minute. Stir in fried tempeh and saute for 1 minute. Stir in zucchini and garlic, a pinch of salt and saute for 2 minutes. Add kale, milk, cooked beans, diced tomatoes, season with salt and pepper to taste and bring to a boil. Reduce heat to low, cover and cook for 10-15 minutes. Serve garnished with fresh parsley. 

Makes about 4 servings.

Note: To fry tempeh, heat a generous amount of oil in a skillet and lay tempeh cubes in oil. Cook until browned and crispy on each side, turning once to ensure even browning.


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