Tempeh Stew

Vegan Tempeh Stew is a hearty, high-protein, and flavorful dish. It blends the nutty taste of tempeh with a rich and savory vegetable broth. Soy-bean-based Tempeh is an amazing option for people who avoid animal products because it contains a high protein and probiotic content. The blend of tempeh, vegetables, and broth creates a robust and savory, healthy, and relaxing flavor. The vegan Temph Stew is an outstanding option for anyone with dietary limits because it is incredibly easy to modify. You may serve it as soup or dinner with complementary rice or bread. Let’s start with the recipe directions, which are provided below.

STATS:

• Course: Main course
• Cuisine: American
• Diet: Vegan
• Total Time: One hour and twenty mins
• Preparation Time: Twenty minutes
• Cook Time: Sixty minutes

EQUIPMENT:

• Oven
• Mixing bowl
• Spoon (to mix the flour mixture)
• Oven-friendly dish
• Wooden cooking spoon
• Slow cooker
• Soup bowl

INGREDIENTS:

• 2 by 227 g tempeh
• Large and grated yellow onions 2
• Chopped carrots 3
• Minced garlic cloves 4
• Half a cup of vegan-friendly red wine
• All-purpose flour 3 tablespoon
• 2 tbsp of refined coconut oil
• Vegetable broth 3 cups
• Low-sodium soy sauce 2 tbsp
• 1 teaspoon of Dried thyme
• Vegan Worcestershire sauce 1 tsp
• One-fourth teaspoon of liquid smoke
• Bay leaves 2
• Mushrooms 8 oz.
• Salt 1 tsp, or to flavor

INSTRUCTIONS:

OVEN:

1. First, warm the vacant oven to 350 degrees.
2. Next, add the coconut oil and all-purpose flour in a bowl.
3. Stir the coconut oil into the flour with the backside of a spoon to help mix it in.
4. The result should be a thick paste, similar to kneaded butter.
5. Leave aside the bowl.
6. Next, place a big oven-friendly dish on a burner flame.
7. Then, add tempeh, carrots, and onions to this dish.
8. Simmer it over a medium-high flame for five to seven minutes.
9. Drizzle a little amount of coconut oil over the vegetables to keep them from adhering to the dish’s base.
10. Now, mix the garlic. Simmer it for about forty to seventy seconds.
11. Next, pour the red wine. Cook it until it’s absorbed into the veggies.
12. After that, add the coconut oil flour slurry to the dish.
13. Mix well with a wooden cooking spoon.
14. Next, add dried thyme, liquid smoke, salt, bay leaves, soy sauce, vegetable broth, and Worcestershire sauce.
15. Shift this dish to the oven after mixing.
16. Give it a half hour to cook.
17. Then, mix the half-sliced mushrooms into the dish.
18. Now, place this dish again in the oven.
19. Cook it for a further thirty minutes.
20. After cooking, set aside the dish for only eight to thirteen minutes.
21. Modify the flavor and consistency of the stew.
22. The tasty Tempeh Stew is ready.
23. Place the stew in a serving soup bowl.
24. Serve and enjoy it with cooked pasta or mashed potatoes.

SLOW COOKER:

1. Pour coconut oil into the cooker. Warm it to a high burner’s flame.
2. Next, add carrots, tempeh, and onion to this cooker.
3. Saute them for three to four minutes.
4. Meanwhile, we will prepare a slurry.
5. Mix coconut oil and all-purpose flour in a tiny bowl.
6. Combine them with a spoon and set aside.
7. Next, add red wine, garlic, soy sauce, salt, dried thyme, vegetable broth, mushrooms, bay leaves,
8. Worcestershire sauce, and liquid smoke to the cooker.
9. Stir all items. After that, seal the cooker.
10. Cook it for four to six hours at low flame.
11. After six hours, uncover the cooker and add flour slurry.
12. Mix and cook for an additional three to four minutes.
13. The delightful tempeh soup is ready.
14. Shift the cooked stew to the small bowls and serve.

SERVING SUGGESTIONS:

1. Serve the stew with brown rice, cooked quinoa, couscous, or farro.
2. Pair it with roasted potatoes or even sweet potato fries.
3. Enjoy it with steamed kale, spinach, or collard greens.
4. Serve this dish with vegan dumplings.

TIPS:

• Use fresh vegetables and herbs.
• Choose tempeh that is made from soybeans and has a nutty flavor.
• Select hearty vegetables like potatoes, celery, and onions.
• Use supreme-quality and flavorful broth such as mushroom or vegetable broth.
• Marinate the tempeh for approximately twenty to forty minutes.
• Simmer the stew on low heat for better flavor.

STORAGE INFORMATION:

Fridge:

• Store the leftover stew in a closed dish and refrigerate it for three to five days.

Freezer:

• Preserve the tempeh stew in the freezer for fifty to ninety days.

Reheating:

• First, we will thin the gravy with a little bit of water and rewarm it on the gas burner or in the microwave.

FAQs:

Can I make tempeh stew without using wine?

• Vegan-friendly red wine gives a ton of delightful substantial flavor to a bourguignon-style gravy. Although it is not necessary. You can leave this item.

What kind of tempeh works well in this dish?

• You can use various types of tempeh, like fermented or flavored tempeh to vary the stew’s flavor.

Is there an option to make this stew gluten-free?

• Yes, replace the soy sauce with tamari sauce (naturally gluten-free). Make sure the Worcestershire sauce is also free from gluten-containing components.

NUTRITIONAL INFORMATION/SERVING:

Total Quantity 6 people
Total Calories 264 kcal
Carbohydrates 21 g
Sugar 11 g
Protein 17 g
Dietary Fiber 4 g
Total Fat 13 g
Iron 3 mg
Sodium 1239 mg