Kimchi White Bean Stew With Tempeh Crumble
A hearty kimchi white bean stew topped with savoury tempeh crumble. An easy, but hearty vegan dinner made with protein-rich haricot beans and tangy gut-friendly kimchi. Good for weekday dinners.
Equipment
- Digital scales
Ingredients
- 200 gms Dried haricot beans
- 60 gms Red onion
- 10 gms Garlic
- 100 gms Tomato passata
- 150 gms Carrots
- 105 gms Kimchi with juice
- 2 tablespoon Olive oil
- 500 ml Vegetable stock
- 125 gms Tempeh
- 2 teaspoon Soya sauce
- 30 gms Spring onion
Instructions
- Rinse and soak the Haricot beans overnight, or for at least 4-6 hours.
- Finely dice the onion and roughly chop the garlic.
- Thoroughly wash carrots and pat them dry. Halve or quarter them lengthwise, then finely slice.
- Wash and pat dry the spring onions. Finely slice the green and white parts, keeping them separate.
- Heat 1 tablespoon of olive oil in a pot over a medium heat. Add the onion and cook until translucent. Then add the garlic and fry for about 1 minute until softened.
- Add the carrots and fry for 1 minute, then add passata, soaked and drained haricot beans, and vegetable stock. Cover and cook for 30 minutes, or until beans are soft and can be crushed between your fingers. If using tinned haricot beans, cook for about 20 minutes.
- While beans are cooking, grate the tempeh using the large side of the grater. Add 1 teaspoon of soya sauce and the kimchi juice. Mix to combine and set aside.
- Once the beans are cooked, season with 1 teaspoon of soya sauce and add the kimchi, along with its juice. Add the white part of the spring onion. Turn off the heat, stir through and let it sit for 2 - 3 minutes.
- Heat 1 tablespoon of olive oil in a frying pan over a medium-high heat. Add the tempeh and fry until golden brown and crispy, stirring often to ensure an even colour. This should take about 5-10 minutes.
- Before adding any extra seasoning, taste first, as there is already plenty of salt in the kimchi, stock and soy sauce.
- To serve, add the beans into a bowl topped with tempeh crumble and sliced green spring onion. Serve hot
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