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Savory Herbed Tempeh Stew

(Makes 2 servings)
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Stew
Servings: 4 servings


  • 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!