Wild Rice and Tomato Stew

1. 1

   Combine tomatoes in large saucepan, using spoon to stir together and to slightly break up whole tomatoes.

2. 2

   Add wild rice, and heat mixture over medium-low.

3. 3

   Meanwhile, heat olive oil in large skillet over medium-low.

4. 4

   When hot, add cubed tempeh, and saute, stirring often, until crisp and browned.

5. 5

   Remove from heat and drain on paper towels.

6. 6

   Add spinach, oregano and garlic to tomato mixture and season to taste.

7. 7

   To make the croutons: Cut mini baguette into 12 equal slices, allowing 3 slices per serving.

8. 8

   Cut goat cheese into 12 slices, layer on bread and broil until cheese softens and bread toasts.

9. 9

   Just before serving, stir tempeh cubes into stew.

10. 10

    To serve, ladle stew into four large soup bowls.

11. 11

    Garnish with basil leaves and toasted goat cheese croutons.

* Per serving · 4 servings · Values may vary.