Instructions: In a small bowl, marinate tempeh with the soy sauce, water and 1 teaspoon of garlic for 1 hour, turning after 30 minutes. Remove tempeh and coarsely grate, then add back to marinade. Set aside.

In a large kettle at medium-high heat, "saute" onions and rest of garlic in vegetable broth. Add carrots, tomatoes, kale, lemon juice, spices and tomato paste. When vegetables are almost done cooking (about 20 minutes), add drained and rinsed kidney beans, tempeh, green peppers and soaked bulgur; continue cooking until tender.

potassium. It combines tempehs texture with such flavors as kale, carrots and bulgur, along with the traditional kidney beans and tomatoes, cumin and onions. Tempeh is sold in 8 and 16 ounce containers - so this recipe will serve 8 or 16 people.

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