A fragrant and hearty stew with tempeh, carrots, potatoes and rosemary.
There is no better way to enjoy the cold weather than with a bowl of piping hot stew fragrant with savory, perennial herbs and packed with succulent vegetables.
I like adding some protein to my stews, and this time I used tempeh which is not just full of protein but also heart-healthy fiber. I cube the tempeh then dredge it in some herb-seasoned flour before sauteing it to golden-brownness in a cast-iron pan. This gives the tempeh a slightly chewy texture on the outside, and makes it really creamy and delicious on the inside.
The perennial herbs in my backyard are still holding up to the advancing cold weather, and I grabbed a handful of rosemary, sage and marjoram to add to this stew. If you want to go with just one herb, use rosemary. You just can't go wrong with it, nor with this stew.
More vegan stew recipes
- Green Tomato Stew
- Mushroom Lima Bean Stew
- Moroccan Chickpea Stew
- Vegan African Peanut Stew with Eggplant and Okra
Savory Herbed Tempeh Stew
- 8 oz tempeh (cut into cubes)
- 2 tbsp all-purpose flour (or gluten-free all purpose flour or rice flour)
- 1 tbsp dried rosemary (or any savory herb like sage or thyme, or a mix)
- 2-3 tsp ground black pepper
- Salt to taste
- 2 tbsp extra virgin olive oil
- 1 cup dry white wine
- 1 tbsp garlic (minced)
- 1 large onion (diced)
- 2 medium carrots (cut in a ½-inch dice)
- 2 stalks celery (cut into ½-inch dice)
- 2 medium potatoes (cut into ½-inch dice)
- 1 to 2 tbsp rosemary (or other savory herbs like sage, thyme, oregano or marjoram)
- Mix the dried rosemary, half the pepper, salt and all-purpose flour.
- Dredge the tempeh cubes in the flour, shake off any excess flour.
- Heat half the oil in a large skillet. Add the tempeh cubes and allow each side to turn golden-brown. Remove from the skillet and reserve.
- Add the remaining oil to the skillet. Add the onions, celery, carrots and potatoes and cook 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 wine. Allow the wine to evaporate, stirring often, until the vegetables take on a lightly golden hue.
- Add pepper, salt to taste and 3 cups of water.
- 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. Cook another 10 minutes.
- Add another tablespoon of the vegan butter, if you like. It makes the stew taste extra-rich, but if you'd rather not, you can leave it out.
- Add the chopped, fresh herbs. Check for salt.
- Serve piping hot with some crusty bread or rice.