Wild Rice and Tomato Stew

• 1 28-oz. can crushed roasted tomatoes
• 1 28-oz. can whole fire-roasted tomatoes
• 2 cups precooked wild rice
• 3 Tbs. olive oil for frying
• 8 oz. pkg. flavored tempeh, cubed
• 6 oz. baby spinach, rinsed
• 1 tsp. dried oregano
• 1 clove garlic, minced (1 tsp.)
• Salt and freshly ground black pepper to taste
• 1 4-oz. mini baguette
• 1 8-oz. log firm goat cheese
• Basil leaves, for garnish

1. Combine tomatoes in large saucepan, using spoon to stir together and to slightly break up whole tomatoes.
2. Add wild rice, and heat mixture over medium-low.
3. Meanwhile, heat olive oil in large skillet over medium-low.
4. When hot, add cubed tempeh, and saute, stirring often, until crisp and browned.
5. Remove from heat and drain on paper towels.
6. Add spinach, oregano and garlic to tomato mixture and season to taste.
7. To make the croutons: Cut mini baguette into 12 equal slices, allowing 3 slices per serving.
8. Cut goat cheese into 12 slices, layer on bread and broil until cheese softens and bread toasts.
9. Just before serving, stir tempeh cubes into stew.
10. To serve, ladle stew into four large soup bowls.
11. Garnish with basil leaves and toasted goat cheese croutons.

tomatoes, tomatoes, wild rice, olive oil, flavored tempeh, baby spinach, oregano, clove garlic, salt, baguette, goat cheese, basil

Taken from www.vegetariantimes.com/recipe/wild-rice-and-tomato-stew/ (may not work)