Tempeh and Veggie Stew

Prep Time:

45 Minutes

Cook Time:

35 Minutes

Serves:

8 Servings

About the Recipe

vegan, gluten-free

We love having this stew for lunch or supper as the weather gets cooler. Packed with veggies, it's the perfect dish to keep you healthy and warm. Serve over rice or with bread for a hearty meal.

Kids in the Kitchen: My kids enjoy coating the tofu cubes in flour, as well acting as the chefs who get to decide how many of each veggie we put in the stew and set the timer. They think it's hilarious when I pretend to forget how to count and they have to keep me on track.

If you want to try a different protein, tofu would also work well in this recipe. Toss in flour, just as you would the tempeh.

This stew tastes even better the next day after the flavours have had some time together. You can store it in the fridge for up to three days before reheating and serving.

Bon appétit!
Ginette

Ingredients

  • 1  8-oz (227 g) package of tempeh

  • 2  tbsp coconut flour or oat flour

  • 1  tbsp dried savoury herbs (such as rosemary and thyme)

  • 2  tsp ground black pepper (or to taste)

  • 1  tsp salt (or to taste)

  • 2  tbsp grapeseed oil or avocado oil

  • 2  cups vegetable broth

  • 1  can cooked chickpeas, drained and rinsed

  • 1  tbsp minced garlic

  • 1  large onion, diced

  • 3  medium carrots, ½ inch dice

  • 2  stalks celery, ½ inch dice

  • 6  baby potatoes, halved

  • 2  tbsp fresh herbs (such as rosemary, sage, marjoram) chopped

Preparation

Mix the dried herbs, 1 tsp pepper, 1 tsp salt (or to taste) and flour.


Cut tempeh into cubes, dredge them in the flour and shake off any excess flour.


Heat half the oil at medium-high in a large skillet. Add the tempeh cubes and allow each side to turn golden-brown. Remove from skillet and reserve.


Add the remaining oil to the skillet. Sauté the onions, celery, carrots, potatoes, and garlic until they begin to soften, about 2-3 minutes. Add any of the flour left over from dredging the tempeh and stir in well.


Add the vegetable broth.


Add 1 tsp of pepper and 1 tsp salt (or to taste).


Bring to a boil, lower heat, cover, and allow the stew to simmer until the vegetables are almost cooked, about 20 minutes.


Add the tempeh cubes and mix in. Add water or more broth to the stew if needed. Cook another 10 minutes.


Add the chopped, fresh herbs.


Serve with some toasted gluten-free or regular bread or rice.