Braised tempeh and white beans with mushrooms, herbs, and spinach
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Servings: 5 click to scale
Ingredients
- 8 oz tempeh
- 1 Tbsp mesquite seasoning
- 1-1/2 tsp extra virgin olive oil
- 1 cup celery chopped
- 1 Tbsp fresh garlic minced
- 1 cup carrots diced
- 1/2 cup white onion diced
- 1/2 cup white mushrooms diced
- 1/2 cup red wine
- 1 Tbsp fresh parsley chopped
- 1 Tbsp fresh sage chopped
- 1 ea dry bay leaf
- 1/2 cup tomatoes chopped
- 1-1/2 cup Great Northern beans drained and rinsed
- 1-1/2 tsp fresh thyme chopped
- 2 cups spinach
- 1/8 tsp kosher salt
- 1/8 tsp ground black pepper
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Instructions
- Dice up tempeh into small cubes. Toss with the mesquite seasoning and let set for 15 mins
- Heat oil in a large saucepan. Add the tempeh cubes and sauté, stirring frequently, until the tempeh is golden-brown. Remove from pan (set aside)
- Add the onions, garlic, celery and carrots to pan. Add salt and ground black pepper and sauté the vegetables about five minutes until the onions are translucent.
- Add the mushrooms and the wine. Cook until the moisture from the vegetables and all of the liquid has evaporated.
- Add the tomatoes and beans along with the bay leaves, sage, parsley and thyme, and garlic. Bring to a boil — add water if the stew is too thick – and turn the heat to a level where it boils gently.
- Add tempeh and heat through. Add spinach, wilt, and check the seasoning.
Nutrition
Serving: 4oz | Calories: 122kcal | Carbohydrates: 17g | Protein: 9g | Fat: 2g | Saturated Fat: 0.5g | Sodium: 341mg | Fiber: 5g
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