Begin by preparing cashew cream. To a high-speed blender, add cashews and 1 cup water. Blend until creamy. If you do not have a high speed blender, let the cashews soak in 1 cup of hot water for a little while until they are slightly softened. Set aside. This is our "cashew cream."

To a large pot on the stove, add olive oil over medium heat. Add tempeh pieces and let brown for 5-7 minutes, stirring to prevent burning. Add tamari/soy sauce. You want the tempeh to take on some color. Add a splash of water if it begin to stick (this will also help steam out any bitterness from your tempeh).

Add to the pot the chopped onion and celery. Stir to combine and add a pinch of salt and a few twists of pepper. Let cook for 5 more minutes until onion is golden. Add garlic, red pepper, and pesto and cook 1 minute more.

To this pot, toss in your chopped potatoes and vegetable broth. Bring to a boil and let cook for 6-9 minutes, until potatoes are soft enough to be pierced with a fork.

Remove from heat and add in reserved cashew cream, kale, lemon juice. Taste and see if you'd like to add more salt or lemon.