There’s no better way to enjoy tempeh than in a stew when the weather is blustery.
This stew is great for special occasions or on any cold winter’s day.
All types of tempeh work great; wild rice, quinoa, soy or sesame.
A tempeh stew that’s quite aromatic, fresh spices, juicy tender vegetables and tastes better with time.
I have also tried this recipe in the summertime when the garden is full of fresh vegetables. It is fabulous! Don’t be afraid to be creative!
- * 2 tablespoons extra virgin olive oil
- * 1 pound tempeh (two 8-ounce packages), cut into ½ inch cubes
- * 2 ½ cups vegetable broth or water
- * ¼ cup red wine (optional)
- * 7-8 fresh shiitake mushrooms, sliced (I also use the stems)
- * 1 ½ cups carrots, chopped
- * 1 ½ cups Brussels sprouts or broccoli, trimmed and halved
- * 1 red or white onion, chopped
- * 1 28-oz can crushed tomatoes, or fresh
- * 1 ½ TBLS dark miso (optional)
- * 4 cloves garlic, minced
- * 2 bay leaves
- * 2 teaspoons dried thyme
- * 1 ½ teaspoons dried sage
- * 1 teaspoon dried rosemary
- * Rock or Himalayan salt, to taste
- * Black pepper, to taste
- Heat the oil in a large pot over medium heat. Add tempeh and onion; cook 5 to 7 minutes or until golden brown. Stir constantly to prevent burning
- Mix in the garlic, thyme, sage, rosemary and thyme. Sauté another 3 minutes
- Add the vegetable broth and wine. Mix in carrots, Brussels sprouts, mushrooms and tomatoes. Bring to a boil on medium heat then reduce heat to medium-low. Simmer for 20 minutes or until vegetables are tender
- Dissolve miso in some of the broth (if desired). Add salt and pepper to taste. Simmer another 5 minutes
- Serve hot with fresh bread
- Diet Type: Vegan
- Diet Tags: High Protein, Gluten Free