The witch with a capital 'B'. (nygeekgirl) wrote in vegancooking,
The witch with a capital 'B'.

  • Mood:
  • Music:

Tempeh Stew

The hubby and I are both down with colds, so it was time for some comfort food. I made an amazing stew Saturday night for dinner.

Tempeh Stew
(This makes a lot)

1 large cooking onion, diced
2 stalks of celery with leaves, diced and leaves chopped
1 tablespoon minced garlic--use less if you don't want to mince it
1/4 cup water or vegetable broth
3 medium carrots, sliced 1/4 to 1/2 inch thick (mine were on the thicker side)
1 medium zucchini, quartered and sliced 1/4 to 1/2 inch thick
1 package of Soyboy 5 grain Tempeh, cut into 12 to 16 cubes
1 large can of diced tomatoes (28 ounce)
12 ounces of baby portabella mushrooms, thinly sliced
2 potatoes, cubed, (I used 1/2 a bag of Cascadian farms country style w/ peppers & onion)
1/2 jar (12 ounce size) of roasted red peppers, diced
1 & 1/2 cups of frozen (or fresh) corn
3 or 4 medium sized kale leaves, stems removed and cut into bite sized pieces.
8 to 16 ounces of vegetable broth
2 or 3 tablespoons of reduced sodium Tamari sauce (I didn't measure any of the spices, so I'm giving an approximation)
1 -2 tsp oregano
1-2 tsp basil
1-2 tsp thyme
black pepper to taste
chipotle chili powder

In a large pot, sauté onion, garlic and celery in water or vegetable broth until onion is slightly translucent. Add all other ingredients except for the Tempeh and chipotle chili powder. Simmer for about 30 to 40 minutes and check the kale leaves & potatoes for tenderness. If not done, simmer for another 20 minutes, then add the Tempeh just before serving to heat through.

Add a small pinch of chipotle chili powder to each bowl before serving to give it a bit of a kick and a slightly smoky flavor. My husband is not a big fan of Tempeh--it's a texture thing--but he really liked this stew. If you make this, and you do like Tempeh, use 2 or more 8 ounce packages.

The 5 grain Tempeh had almost totally disintegrated into the stew by dinner time last night, but it was still delicious (and it will be again today!) Next time that I make this, I'm going to freeze half for later.

  • Post a new comment


    Anonymous comments are disabled in this journal

    default userpic

    Your IP address will be recorded