Tempeh Stew
From thesavvychef 14 years agoIngredients
- 8 ounces tempeh shopping list
- 1 onion, chopped shopping list
- 6 tablespoons vegetable oil shopping list
- 1 green bell pepper, seeded and chopped shopping list
- 1 teaspoon paprika shopping list
- 2 teaspoons caraway seeds shopping list
- 2 garlic cloves, finely chopped shopping list
- 2 tablespoons tomato paste shopping list
- 2 cups sodium-free vegetable broth shopping list
- 1 teaspoon salt shopping list
- 1/2 cup zinfandel or full-bodied red wine shopping list
- 3 teaspoons arrowroot shopping list
- 2 teaspoons vegetable broth (mix with the arrowroot to make a thin paste) shopping list
- 2 tablespoons vegan sour cream, like Tofutti shopping list
How to make it
- Steam or simmer tempeh for 20 minutes. Cut tempeh into small cubes and set aside.
- In a large skillet over medium-high heat, sauté the onions in 3 tablespoons of the oil for 5 minutes or until soft. Add bell pepper, paprika, caraway seeds, garlic and tomato paste.
- Blend well, turn the heat down to medium and place lid on skillet. Cook for a further 5 minutes or until peppers are tender, stirring continually.
- In a separate non-stick skillet, sauté the tempeh in the remaining oil until light brown. Add tempeh to vegetable and herb mixture.
- Add the vegetable broth, salt and wine. Replace lid and cook until slightly reduced; about 10 minutes. Add the prepared arrowroot and stir until incorporated. Cook for 1-2 minutes until thickened. Remove from stove and add the sour cream. Serve hot with dumplings or mashed potato.
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The Rating
Reviewed by 2 people-
This is such an interesting recipe. I am new to veganism so I really don't know what to compare it to. I used cabernet sauvignon which gave the recipe a nice full bodied flavor. It is very hearty and warm. I made it the consistency of Chicken Ala K...more
lelumarsha in loved it
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