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Tempeh Leafy Green Broth
FlowMainModerateVeganVegetarian Option

Tempeh Leafy Green Broth

A savory restorative main to replenish and steady

15 minutes prep25 minutes cookServes 3520 kcal per serving

The Story

This broth is slow warmth in a bowl. Firm tempeh simmers with soft sweet potato and an army of leafy greens in a mineral rich bone free broth built from coconut water and miso style legumes. Each spoonful restores fluid balance and steady protein.

Healing favors gentle heat and savory depth. The broth strategy here is to unify plant protein and mineral rich liquid to refill stores without heavy digestion.

Ingredients

  • Tempeh250 grams cubed
  • White Beans Cooked150 grams
  • Leafy Greens Mixed Kale And Spinach150 grams chopped
  • Sweet Potato200 grams diced
  • Coconut Water400 milliliters
  • Low Sodium Vegetable Stock300 milliliters
  • Pumpkin Seeds2 tablespoons
  • Tart Cherry20 grams for garnish
  • Omega3 flax oil 1 teaspoon
  • Sea Salt And Black Pepper To Taste

Method

  1. 1Sear tempeh cubes in a heavy pot until golden on all sides and set aside
  2. 2Add diced sweet potato and cook briefly then pour in coconut water and vegetable stock and simmer until sweet potato is tender about 15 minutes
  3. 3Return tempeh to the pot add white beans and chopped leafy greens and cook until greens are wilted about 3 minutes
  4. 4Finish with pumpkin seeds a drizzle of omega 3 flax oil and adjust seasoning with salt and pepper then ladle into bowls and garnish with tart cherry

Nutrition

Per serving

34g
Protein
54g
Carbs
18g
Fat
Calories520
Fibre12g
Sugars9g

Vitamins

Vitamin K110 mcg
Vitamin B60.8 mg

Minerals

Iron5.2 mg
Calcium120 mg

Utensils

Heavy PotChef KnifeCutting BoardWooden SpoonLadle

This way of cooking

Recovery & Regeneration

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