Ingredients

• 1 - 8 oz package of tempeh
• 2 tbsp - All-purpose flour
• 1 tbsp - Dried savoury herbs like rosemary and thyme
• 2-3 tsp - Ground black pepper
• Salt to taste
• 1 tbsp - Olive oil
• 1 tbsp - Vegan butter like Earth Balance
• 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 - rosemary, sage and marjoram

How to Make Savoury Herbed Tempeh Stew

• 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 and vegan butter 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 butter and oil to the skillet.
• Add the onions, celery, carrots and potatoes and cook until they begin to soften, for about 2-3 minutes.
• Add any of the flour left over from dredging the tempeh and stir in well.
• Add the wine and allow it 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, for about 20 minutes.
• Add the tempeh cubes, mix in and cook for another 10 minutes.
• Add another tbsp of the vegan butter (if you like).
• Add the chopped, fresh herbs and check for salt.
• Recipe courtesy: Holy Cow Vegan.