Sunday Tempeh Stew

Name: Sunday Tempeh Stew
Yield: Makes 4–6 servings
Ingredients: ¼ cup brown rice flour; ⅛ teaspoon ground allspice; 5 red potatoes, peel on, chopped into 1-inch cubes; ¼ cup tomato paste; 2 teaspoons balsamic vinegar; 1 tablespoon tamari; 2 large celery stalks, thinly sliced; 2 large carrots, sliced into ¼-inch rounds; 2 tablespoons balsamic vinegar; 2 tablespoons tamari; Sea salt and black pepper to taste; 2 teaspoons dried rosemary; 1 (8 ounce) package tempeh, cut into ¾-inch cubes; 6 cups low-sodium vegetable broth; 1¾ teaspoons dried thyme; 2 medium yellow onions, diced; 5 garlic cloves, minced; ¼ teaspoon red pepper flakes or to your preference

Preparation info

Makes
4–6
servings

Difficulty
Easy

Appears in

The Plant-Based Cookbook

By Ashley Madden

Published 2021

About

Sundays are a slow day in my book and this is my favorite stew to make for a laid-back, nourishing meal to share with family on a Sunday evening. You start by sautéing the tempeh in a marinade and then move onto the stew. It’s delicious and comes together easily. It’s even better left over!

Ingredients

Tempeh

2 tablespoons tamari
2 tablespoons balsamic vinegar
1 (

Main course
Vegan
Gluten-free

Method

Preparation

First, marinate the tempeh. Mix 2 tablespoons each of tamari and balsamic vinegar in a container with a lid and add the cubed tempeh. Cover the container and flip it a couple of times to coat all the tempeh. Let the tempeh marinate for 20 minutes, flipping