Spicy Tempeh and Carrot Stew

1.Heat the olive oil in a large pot over medium heat.

2.Add the cubed tempeh and sauté for about 5-7 minutes until golden brown.

3.Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

4.Add the sliced carrots and diced sweet peppers to the pot, stirring well to combine.

5.Pour in the diced tomatoes with their juices and the vegetable broth, bringing the mixture to a simmer.

6.Stir in the soy sauce, sriracha, smoked paprika, cumin, coriander, salt, and pepper.

7.Let the stew simmer for about 15-20 minutes, or until the carrots are tender.

8.Add the chopped kale and green onions, cooking for another 5 minutes until the kale is wilted and tender.

9.Taste and adjust seasoning if necessary, adding more sriracha for heat or salt for flavor.

10.Serve the stew hot over a bed of cooked rice.