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Dinner

Tempeh Cassoulet

Tempeh Cassoulet
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Course: Main Course
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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