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Tempeh Stew

Yogic.Chef's picture
Tempeh Stew is a delicious preparation that is also nutritious. I served this dish for a party at home and my guests finished it in no time! The Tempeh Stew is simply too tasty to miss out. Try it!
  Carrot 1 , cubed or thinly sliced
  Turnip 1 , cubed or thinly sliced
  Swede 3⁄4 , cubed
  Cabbage 1⁄2 Small, shredded
  Marrow 1 , cubed
  Kombu seaweed strip 1 , cut into small pieces
  Root ginger 1 Tablespoon, peeled and grated
  Water 400 Milliliter (Around 14 Fluid Ounce)
  Arrowroot 2 Tablespoon
  Oil 2 Tablespoon
  Tempeh 275 Gram, cut into thick strips (Around 9.5 Ounce)
  Tamari To Taste

Put the vegetables, kombu, ginger and 300ml (10fl oz) ot rhe water into a heavy pan, half cover and simmer for about 10 minutes, until the vegetables are naif cooked.
Put the remaining water in a small bowl and blend in 1 tablespoon arrowroot until it is smooth.
Stir this into the stew and continue stirring until it thickens.
(If it comes back to the boil and has not thickened, repeat the process.) Continue cooking until all the vegetables are tender.
Meanwhile, heat the oil in a separate pan and saute the tempeh until golden brown.
Add it to the stew just before serving.
Season to taste with tamari.

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Tempeh Stew Recipe