White Beans and Rainbow Chard with Italian Tempeh Sausage is a nutrient-dense, high-protein vegan dish. It's satisfying, yet fresh - perfect for spring!
This dish is incredible! It's kind of like a soup, but it also feels like a green and bean dish with a sauce. The base of the dish is actually a tomato sauce. Normally, I hate tomato sauces. I don't know why, but I'm not really a big tomato fan. However, it really works in this dish, and the tomato flavor isn't too overwhelming.
After the sauce cooks, you add the white beans and rainbow chard. I'm always looking for dishes that have greens and beans. These are two of the healthiest foods we can eat. They are filled with so much fiber and other nutrients. It's always a win when they pair so nicely in one dish!
I love rainbow chard because of how absolutely gorgeous it is. In this recipe, we're only using the leafy parts, but don't throw away the colorful stems. First, they are SO beautiful. I would keep them just to look at the pretty colors. But second, you can eat them and get all the nutrients from those color-specific antioxidants. You can just sauté them up on the side and pair them with a sauce like in my Rainbow Chard with Vegan Honey Mustard.
The other part of this dish is the Italian Tempeh Sausage. It's like Italian sausage, but with tempeh instead. And let me tell you, it is SO good. I was snacking on it as I took these pictures, and I had to stop myself from eating it all. The secret to good Italian sausage is the spices, which makes it very easy to replicate as a vegan alternative.
Overall, I'm just in love with this dish. It's like a soup but also a sauce. It's got nutrient-dense beans and greens. Each bowl is packed with plant-protein and flavor.
Step 1. In a medium bowl, mix the Italian tempeh spices. Add the vegetable stock and stir to create a paste.
Step 2. Crumble the tempeh and add to the bowl. Stir to coat. Set aside.
Step 3. Sauté the onion over medium heat for 5-7 minutes, using some of the vegetable broth to prevent sticking.
Step 7. Add the rainbow chard greens. Cook until the greens are slightly wilted.
Step 8. Meanwhile, heat the tempeh and any liquid from the marinade over medium heat in a small non-stick pan. Cook until the tempeh is slightly browned.
Step 4. Add the thyme, garlic, and salt. Cook 30 seconds.
Step 5. Stir in the wine and the reserved tomato juice. Cook 5 minutes.
Step 6. Stir in the remaining vegetable stock, beans, and tomatoes. Bring the mixture to a simmer.
Step 9. Portion the greens and bean mixture into bowls and top with tempeh. Enjoy!
Praise the Lord for this delicious meal. We are grateful for the flavorful food that you have provided for us. Amen.
Looking for other high-protein vegan dishes? I've got you!
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White Beans and Rainbow Chard with Italian Tempeh Sausage is a nutrient-dense, high-protein vegan dish. It's satisfying, yet fresh - perfect for spring!
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