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March 18, 2021

White Beans and Rainbow Chard with Italian Tempeh Sausage

White Beans and Rainbow Chard with Italian Tempeh Sausage is a nutrient-dense, high-protein vegan dish. It's satisfying, yet fresh - perfect for spring!

White Beans and Rainbow Chard with Italian Tempeh Sausage

This dish is incredible! It's kind of like a soup, but it also feels like a green and bean dish with a sauce. The base of the dish is actually a tomato sauce. Normally, I hate tomato sauces. I don't know why, but I'm not really a big tomato fan. However, it really works in this dish, and the tomato flavor isn't too overwhelming.

After the sauce cooks, you add the white beans and rainbow chard. I'm always looking for dishes that have greens and beans. These are two of the healthiest foods we can eat. They are filled with so much fiber and other nutrients. It's always a win when they pair so nicely in one dish!

I love rainbow chard because of how absolutely gorgeous it is. In this recipe, we're only using the leafy parts, but don't throw away the colorful stems. First, they are SO beautiful. I would keep them just to look at the pretty colors. But second, you can eat them and get all the nutrients from those color-specific antioxidants. You can just sauté them up on the side and pair them with a sauce like in my Rainbow Chard with Vegan Honey Mustard.

The other part of this dish is the Italian Tempeh Sausage. It's like Italian sausage, but with tempeh instead. And let me tell you, it is SO good. I was snacking on it as I took these pictures, and I had to stop myself from eating it all. The secret to good Italian sausage is the spices, which makes it very easy to replicate as a vegan alternative.

Overall, I'm just in love with this dish. It's like a soup but also a sauce. It's got nutrient-dense beans and greens. Each bowl is packed with plant-protein and flavor.

White Beans and Rainbow Chard with Italian Tempeh Sausage

Recipe Features

  • Dietary needs — this recipe is dairy-free, plant-based, oil-free, gluten-free, and sugar-free. It’s also very high in protein and fiber.
  • Quick and easy — this dish comes together in just 30 minutes, perfect for a weeknight dinner
  • Hearty, healthy dinner – greens, beans, veggies, and more beans combine to cover all the food groups and nutrients you should be striving to eat for as part of a balanced diet

White Beans and Rainbow Chard with Italian Tempeh Sausage

Ingredients

Italian Tempeh Sausage

  • Tempeh: Tempeh is basically just fermented soybeans. It's great for your gut and high in protein.
  • Spices: They key to this sausage is the spices. The perfect combo creates that classic Italian sausage flavor. I used parsley, red pepper flakes, garlic powder, onion powder, salt, fennel, paprika and black pepper.
  • Vegetable Stock: Tempeh absorbs the flavors of whatever you marinate it in. We'll use some vegetable stock to help coat the tempeh in all the delicious spices.

White Beans and Rainbow Chard

  • White Onion: I used white onion, but yellow or red would work well too.
  • Thyme: I love using freeze dried herbs because they are incredibly convenient, so I used freeze dried thyme. Fresh is perfect too!
  • Garlic: I also used freeze dried garlic.
  • Salt: To enhance the other flavors.
  • Dry White Wine: We'll use white wine to help add depth of flavor to this sauce. If you don't want to use alcohol, you can omit the wine or replace it with vegetable broth.
  • Diced Tomatoes: You'll need a can of tomatoes because we'll also use the juice from the can.
  • Vegetable Broth: A good vegetable broth or stock will add great flavor. Be sure to buy one without added sugar.
  • White Beans: I used great northern beans. You can use any white bean you'd like. Cannellini beans would work well as a substitute.
  • Rainbow Chard: We're just using the leafy part for this recipe. You could use kale or mustard greens instead. If you're looking for a use for the chard stems try my Rainbow Chard with Vegan Honey Mustard.

White Beans and Rainbow Chard with Italian Tempeh Sausage

How to make White Beans and Rainbow Chard with Italian Tempeh Sausage

Step 1. In a medium bowl, mix the Italian tempeh spices. Add the vegetable stock and stir to create a paste.

Step 2. Crumble the tempeh and add to the bowl. Stir to coat. Set aside.

Step 3. Sauté the onion over medium heat for 5-7 minutes, using some of the vegetable broth to prevent sticking.

Step 7. Add the rainbow chard greens. Cook until the greens are slightly wilted.

Step 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.

Step 4. Add the thyme, garlic, and salt. Cook 30 seconds.

Step 5. Stir in the wine and the reserved tomato juice. Cook 5 minutes.

Step 6. Stir in the remaining vegetable stock, beans, and tomatoes. Bring the mixture to a simmer.

Step 9. Portion the greens and bean mixture into bowls and top with tempeh. Enjoy!

White Beans and Rainbow Chard with Italian Tempeh Sausage

Recipe Prayer

Praise the Lord for this delicious meal. We are grateful for the flavorful food that you have provided for us. Amen.

Related Recipes

Looking for other high-protein vegan dishes? I've got you!

White Beans and Rainbow Chard with Italian Tempeh Sausage Pinterest Graphic

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White Beans and Rainbow Chard with Italian Tempeh Sausage

White Beans and Rainbow Chard with Italian Tempeh Sausage is a nutrient-dense, high-protein vegan dish. It's satisfying, yet fresh - perfect for spring!

Author:

Elizabeth

Serves:

4

Prep:

10

min

cook:

20

min

total:

30

min

Ingredients

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 Nor

Instructions

  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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August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography