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Make the tempeh sausage and set aside.
Add the celery and carrots to your slow cooker and sauté for 5 minutes, if that’s an option. If it’s not an option, skip to step 3.
Add all ingredients, including the tempeh sausage, and except the salt, pepper, and lemon wedges, to the slow cooker and cook on low for 4 hours.
Once it’s finished cooking, taste for seasoning, salt and pepper, if desired.
Divide between bowls and serve with lemon wedges.
Stovetop Directions: Heat a large stovetop pot on medium-high heat and add the celery and carrots, cooking for 2–3 minutes until the celery starts to soften.
Add the tempeh sausage, beans, Napa cabbage, Swiss chard, thyme, garlic powder, turmeric, and vegetable broth.
Stir to combine and turn the heat down to low, cover ¾ of the way, and cook for 45 minutes.