White Beans and Rainbow Chard with Italian Tempeh Sausage
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!
Ingredients
Italian Tempeh Sausage
- 1 8 Ounce Block Tempeh
- 2 Teaspoons Dried Parsley
- 1 Teaspoon Red Pepper Flakes
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- 1 Teaspoon Salt
- ½ Teaspoon Fennel
- ½ Teaspoon Paprika
- ¼ Teaspoon Black Pepper
- ¼ Cup Vegetable Stock
White Beans and Rainbow Chard
- 1 Large White Onion diced
- 2 Tablespoons Fresh Thyme
- 2 Tablespoons Minced Garlic
- ¼ Teaspoon Salt
- ½ Cup Dry White Wine
- 1 14.5 Ounce Can Diced Tomatoes drained with juice reserved
- 1 ½ Cups Vegetable Broth
- 1 15 Ounce Can Great Northern Beans
- 1 Bunch Rainbow Chard
Instructions
- In a medium bowl, mix the Italian tempeh spices. Add the vegetable stock and stir to create a paste.
- Crumble the tempeh and add to the bowl. Stir to coat. Set aside.
- Sauté the onion over medium heat for 5-7 minutes, using some of the vegetable broth to prevent sticking.
- Add the thyme, garlic, and salt. Cook 30 seconds.
- Stir in the wine and the reserved tomato juice. Cook 5 minutes.
- Stir in the remaining vegetable stock, beans, and tomatoes. Bring the mixture to a simmer.
- Add the rainbow chard greens. Cook until the greens are slightly wilted.
- 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.
- Portion the greens and bean mixture into bowls and top with tempeh. Enjoy!
Nutrition
Calories: 348kcal | Carbohydrates: 46g | Protein: 24g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 1126mg | Potassium: 1300mg | Fiber: 10g | Sugar: 6g | Vitamin A: 5188IU | Vitamin C: 44mg | Calcium: 243mg | Iron: 7mg