White Beans and Rainbow Chard with Italian Tempeh Sausage

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
• 1/2 Teaspoon Fennel
• 1/2 Teaspoon Paprika
• 1/4 Teaspoon Black Pepper
• 1/4 Cup Vegetable Stock

White Beans and Rainbow Chard

• 1 Large White Onion, diced
• 2 Tablespoons Fresh or Freeze Dried Thyme
• 2 Tablespoons Minced Fresh or Freeze Dried Garlic
• 1/4 Teaspoon Salt
• 1/2 Cup Dry White Wine
• 1 14.5-Ounce Can Diced Tomatoes, drained with juice reserved
• 1 1/2 Cups Vegetable Broth
• 1 15-Ounce Can Great Northern Beans
• 1 Bunch Rainbow Chard

1. In a medium bowl, mix the Italian tempeh spices. Add the vegetable stock and stir to create a paste.
2. Crumble the tempeh and add to the bowl. Stir to coat. Set aside.
3. Sauté the onion over medium heat for 5-7 minutes, using some of the vegetable broth to prevent sticking.
4. Add the thyme, garlic, and salt. Cook 30 seconds.
5. Stir in the wine and the reserved tomato juice. Cook 5 minutes.
6. Stir in the remaining vegetable stock, beans, and tomatoes. Bring the mixture to a simmer.
7. Add the rainbow chard greens. Cook until the greens are slightly wilted.
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.
9. Portion the greens and bean mixture into bowls and top with tempeh. Enjoy!

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