Brothy Pesto Beanswith Tempeh and Sun‑Dried Tomatoes

Heat 1 tbsp olive oil in a wide frying pan over low‑medium heat; add the finely chopped shallot and a pinch of sea salt and fry 4–5 minutes until it begins to caramelise.

Add the minced garlic and fry for about 1 minute.

Stir in the chopped kale leaves with another pinch of sea salt and fry 7–8 minutes until wilted.

Add the haricot beans, bean water (if using) and vegetable stock, then the chopped sun‑dried tomatoes; increase the heat to bring to a gentle boil, then reduce to a very low simmer, stirring occasionally while you prepare the tempeh.

In the same pan, add the tempeh pieces (2 cm triangles) and sauté until browned and heated through.

Mix in the plant‑based pesto, tamari, white miso paste, and maple syrup; stir until the sauce coats the beans and tempeh.

Finish with a squeeze of fresh lemon juice, optional cashew parmesan, freshly cracked black pepper, optional basil leaves, and a drizzle of extra virgin olive oil; serve with toasted sourdough if desired.