Cabbage Stew with Tempeh and Crispy Kale

Ingredients

• 1 whole White Onion
• 4 cloves Garlic
• 2 ½ cups Vegetable Broth
• 2 whole Parsnips
• 2 whole Carrots
• 2 whole Celery
• 1 cup Shredded Green Cabbage
• ½ tsp Fresh Thyme
• ½ tsp Fresh Rosemary
• 1 Bay Leaf
• 1 whole Lemon
• 1 packages (8 oz each) Tempeh
• 1 bunch Kale

Instructions

1. In a large pot, combine the onion, garlic, and 2 tablespoons of vegetable broth. Cook over medium-high heat for 5 minutes, stirring occasionally, until the onion is translucent, adding broth 1 tablespoon at a time to prevent sticking.
2. Add the parsnips, carrots, celery, cabbage, thyme, rosemary, bay leaf, and remaining broth. Bring to a boil, then reduce heat, cover, and simmer for 10 minutes, stirring occasionally.
3. While the stew simmers, preheat the oven to 350°F. Spread the torn kale in an even layer on a parchment-lined baking sheet. Bake for 7 to 9 minutes until crispy, watching carefully to prevent burning.
4. Zest 1 teaspoon of lemon zest and squeeze 1 tablespoon of lemon juice. Add the tempeh and lemon zest to the stew; cover and cook 5 more minutes until vegetables are tender.
5. Remove and discard the bay leaf. Stir in the lemon juice. Season with salt and pepper to taste.
6. Ladle the stew into bowls and top each serving with crispy kale.