Savoury Herbed Tempeh Stew

Recipe by
Total Time:
45-60 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 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.