Ingredients

How to make it

  • Dip the Tempeh in water first then dredge in flour set aside.
  • In a small stockpot, add the butter and the olive oil on high heat at first until butter is melted and starts to brown not burn.
  • Lower heat, add the Tempeh and brown on all sides.
  • Add the water and broth and all the vegetables, the lemon the ginger and thyme leaves and simmer for half an hour until it thickens up to your liking.
  • Plate in small bows wit a side of bread and butter.
  • Serves two
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Reviews & Comments 5

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    " It was excellent "
    minitindel ate it and said...
    lick lick i did lick the screen hahahaha it looks wonderful michael i could of used some ealier for dinner hahaha

    five plus

    tink
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    " It was excellent "
    lunasea ate it and said...
    Nice my dear - and I would be willing to try this in a heartbeat. And you know I am quite a meat eater....^ 5! You rock!! ;)
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    " It was excellent "
    chihuahua ate it and said...
    A lovely keeper.
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    " It was excellent "
    boofie ate it and said...
    Great recipe! I love tempeh because of it's great flavor and digestability (Kari-created word) and I too have never thought of dredging it for a stew...even though I've done pretty much everything else with it..even stuffed it in sushi! What a delicious dish for this sudden cold weather here in Vegas.

    Bring on the comfort food,
    Boofie

    ps--I think I'll add some sweet potatoes to this too!
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    " It was excellent "
    juels ate it and said...
    Oh, how good! Looks so mouthwatering, Michael! I juast want to eat my computer screen right now!
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