Step 1

Combine onion, mushrooms, squash, carrot, garlic, wild rice, tempeh, if using, vegetable broth, thyme, rosemary, and oregano in the insert of an Instant Pot. Stir to combine.

Step 2

Lock on the lid and set to sealing. Cook on high pressure for 22 minutes. Allow the pressure naturally release for 15 minutes, then quick release any remaining pressure. Carefully remove the lid.

Step 3

If using coconut milk, skip this step. Otherwise, during the final 10 minutes of cooking prepare the cream sauce (this is the low-fat version; see Notes for method using vegan butter): in a medium saucepan whisk the flour and milk until smooth. Place sauce pan over medium heat. Whisking constantly, cook until the sauce is thickened but hasn't reached a full simmer. Remove from heat.

Step 4

Add kale and 1 cup coconut milk (or full amount of vegan cream sauce) to the pot, and stir to combine. Taste and add more coconut milk, if desired. Season with salt and pepper.

Step 5

Heat a large soup pot over medium heat. Add the onion and mushrooms, and sauté for about 5 minutes, stirring occasionally, until softened. Add the garlic, and cook for 1 minute, stirring frequently, until fragrant.

Step 6

Add the vegetable broth, butternut squash, carrot, wild rice, tempeh, thyme, rosemary, and oregano. Stir to combine. Bring to a simmer, then cover, and reduce heat to low. Simmer for 45 minutes, or until the rice is tender, stirring occasionally.

Step 7

If using coconut milk, skip this step. Otherwise, during the final 10 minutes of cooking prepare the cream sauce (this is the low-fat version; see Notes for method using vegan butter): in a medium saucepan whisk the flour and milk until smooth. Place sauce pan over medium heat. Whisking constantly, cook until the sauce is thickened but hasn't reached a full simmer. Remove from heat.

Step 8

Add the kale and 1 cup coconut milk (or full amount of vegan cream sauce) to the pot, and stir to combine. Taste and add more coconut milk, if desired. Season with salt and pepper.