Bean and Tempeh Ragout

March 20, 2015

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

Ingredient List:

  • Extra virgin olive oil
  • ½ red onion, diced
  • Sea salt
  • 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

Step By Step Instructions:

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.