Slice one side of the garlic open (keeping it together in the bunch). drizzle evoo and salt on the tops of the garlic. place them open side up and roast on 375 for 40 minutes.
2.
Meanwhile, heat 2 tbsp evoo in a large pot with a lid over medium heat. Add the tempeh and cook until it is crisp (about 5 minutes). take tempeh out and put it to the side.
3.
In the same pot, put 1 tbsp. onion, stir until soft. then add honey and turn the heat to medium/low. cook for about 20 minutes until caramelized stirring occasionally.
4.
Add the carrots, chili powder and sage. them add tomato paste, tomatoes, stock, beans and tempeh. bring to a boil, then lower heat and simmer until liquid thickens and beans are tender (I simmered for about 30 minutes. it will be longer if you use dried beans). Flavor with salt and pepper.
5.
Squeeze the finished roasted garlic into the pot and stir well. Before serving add cilantro and radishes.
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By
Allison
