Mediterranean Artichoke Spinach Lemon Tempeh Stew

Ingredients

• 16 ozTempeh
• 4 cupsVegetable Broth
• 1 onionYellow Onion
• 3 clovesGarlic
• 1 tbspOlive Oil
• 6 ozDaikon Radish
• 8 ozArtichoke
• 8 ozSpinach
• 2 tbspLemon Juice
• ¾ tspTable Salt

Instructions

1. Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Cut the Tempeh into bite-size cubes. Chop the Yellow Onion, mince the Garlic, cut the Daikon Radish into bite-size pieces, and prepare the Artichoke, Spinach, Lemon Juice.
2. Heat the Olive Oil in a soup pot. Cook the Yellow Onion, Garlic, Daikon Radish, and Artichoke, Spinach, Lemon Juice with the Table Salt for 6 minutes.
3. Add the Tempeh and Vegetable Broth. Bring to a gentle boil, reduce the heat, and simmer for about 39 minutes until the vegetables and any grain are tender and the stew is thickened.