As I'm writing this, it's 22ºF outside. Brr! Winter time always has me turning to thick, warm, stick-to-your-ribs meals. This Hearty Tempeh Stew fits all those requirements.
This recipe is also really easy. There's nothing complicated to do, the prep is minimal, it all happens in one pot, and it's difficult to mess up!
What's in this Hearty Tempeh Stew recipe?
Whoops, left the carrots out of the pic!
If you hate recipes that call for a bunch of specialized, one-off ingredients that you'll rarely use, you'll love this one! Most of the ingredients for this Hearty Tempeh Stew come right out of the pantry or freezer.
- olive oil (or you can water saute if you are avoiding oil)
- onion (yellow or red)
- Luv Tempeh Black Beauty Tempeh or your favorite tempeh
- dried mushrooms (I used some dried Leafcutter Farms oyster mushrooms I had on hand)
- carrots
- potatoes (russet, yukon gold, whatever you've got - even sweet potatoes!)
- ketchup (or tomato paste which I used here)
- soy sauce (or tamari or coconut aminos)
- garlic powder
- dried tarragon
- ground black pepper
- frozen green peas
- flour (can use 1 tablespoon cornstarch mixed with 1/4 cup of water instead for a gluten-free option)
- fresh parsley (pretty and gives the dish a little freshness but optional)
How to make Hearty Tempeh Stew
Again, this recipe is easy! But here are a few photos of the process.
First, saute the tempeh and onions until the tempeh is browned and onion is softened.
Next, add in the rest of the ingredients through the black pepper.
Stir it all up and let it simmer until the potatoes and carrots are soft.
Add the peas and let them heat up. Then stir the flour water mixture and mix it in. Heat until thickened.
Let me know of you make this stew. I'd love to hear what you think!
Hearty Tempeh Stew
A stick to your ribs tempeh stew perfect for winter. Most ingredients come out of your pantry or freezer!
Ingredients
- 1 tsp olive oil (optional)
- 1 large onion (chopped)
- 3 cups water or broth
- 1⁄4 cup dried mushrooms (broken into small pieces (optional))
- 8 oz Luv Tempeh Black Beauty Tempeh
- 2 large carrots (sliced)
- 2 medium potatoes (diced)
- 1⁄2 cup ketchup (or tomato paste)
- 1⁄4 cup soy sauce (or tamari or coconut aminos)
- 1 tsp garlic powder
- 1 tsp dried tarragon
- 1⁄4 tsp ground black pepper
- 1⁄2 cup frozen green peas
- 1⁄4 cup flour
- 1⁄3 cup cold water
- 1-2 tbsp fresh parsley (minced (optional))
Instructions
- Heat up a large pot over medium high heat. Add oil if using and then saute onions and tempeh until tempeh starts to brown and onions are softened. You can also dry saute adding a little bit of water at a time if it starts to stick.
- Add all the remaining ingredients through the black pepper, bring to a boil, then reduce heat and simmer, covered, until the vegetables are tender, about 30 minutes, stirring occasionally.
- In a small bowl, whisk together the flour and cold water until smooth.
- When vegetables are tender, add peas to the pot and stir. Let them heat up for a minute or so. Now add the flour mixture and stir. Continue to simmer until the stew thickens.
- Taste for seasoning and adjust if needed. Serve topped with parsley, if desired.
Notes
This is a great recipe to use if you forgot your fresh tempeh in the fridge and the corners dried out a little bit. No need to trim it; the dried bits will rehydrate in the stew.