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.
Try it.
- 1 8- oz package of tempeh
- 2 tbsp all-purpose flour
- 1 tbsp dried savory herbs like rosemary and thyme
- 2-3 tsp ground black pepper
- Salt to taste
- 2 tbsp olive oil or other flavorless vegetable oil
- 1 cup dry white wine
- 1 tbsp minced garlic
- 1 large onion , diced
- 2 medium carrots or 8-10 baby carrots , cut in a 1/2-inch dice
- 2 stalks celery , cut into 1/2-inch dice
- 2 medium potatoes , cut into 1/2-inch dice
- 2 tbsp fresh herbs , chopped. I used rosemary, sage and marjoram.
- Mix the dried herbs, 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.
- Enjoy!
I agree nothing is better than a good stew on a cold day and this looks so so good.
That stew looks amazing. I have some tempeh in the fridge, will definitely make this. Have a great Thanksgiving weekend.
Wat a filling and droolworthy stew..
The stew is making my mouth water!
wow i like the colorful photography and even the recipe too.
http://subhiksa.blogspot.com/
healthy and looks colorful…
This stew looks delicious. I love a heart, filling meal as the weather gets colder.
Very Healthy.I never used tempeh in my cooking.This recipe looks simple to experiment with.
what a delicious blog! here is so many uncanny inspirations!
have a nice time,
Paula
This stew looks hearty and delicious!! Absolutely perfect in this dreary weather!
I’ve not used tempeh in anything yet, I’m interested but a little afraid to try it! I might try it with this recipe, as it looks absolutely delicious!