Bean and Tempeh Ragout
This main course packs a protein punch with beans and tempeh to make you feel big and strong without the saturated fat that comes with animal protein. I love this dish on cold days as it makes us feel warm and vital.
Makes 3-5 servings
Extra virgin olive oil
½ red onion, diced
4 ounces cubed fried tempeh (see Cook’s Tip)
1 small zucchini, quartered lengthwise, cubed
3 cloves fresh garlic, minced
6 cups coarsely chopped kale
½ cup white wine
2 cups cooked/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 sauté for 1 minute. Stir in fried tempeh and sauté for 1 minute. Stir in zucchini and garlic, a pinch of salt and sauté for 2 minutes. Add kale, wine, 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.
Cook’s Tip: 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.
Cook’s Tip: If you prefer to cook this recipe without wine, simply substitute vegetable broth or water in place of it.