Savory Herbed Vegan Tempeh Stew

Posted on September 29, 2021 (Up to date on September 30, 2021)

This herby, aromatic vegan tempeh stew with chunks of flavorful tempeh, carrots, potatoes, candy potatoes, mushrooms and rosemary is meals to please your soul — and your stomach — because the season turns. Serve over a bowl of rice or with a hunk of crusty, buttered bread for a hearty, cozy meal. It is a gluten-free, nut-free recipe.

Overhead shot of vegan tempeh stew with veggies like potatoes, carrots, sweet potatoes, mushrooms, celery and onions with a garnish of celery in copper pan.

There is no such thing as a higher method to benefit from the chilly climate than with a bowl of piping sizzling tempeh stew that is aromatic with savory, perennial herbs and filled with succulent greens.

It is a surprisingly easy stew, with greens and pantry components that you simply possible have already got readily available, and it takes about half-hour from scratch to complete. It is usually a largely one-pot dish (you do want a bowl to toss the tempeh), and the one different meals you must serve with it’s some rice or crusty bread. All the reason why it is one in every of my favourite stews to make and eat.

Tempeh is a superb and wholesome protein so as to add to stews, particularly if you happen to’re squeamish about utilizing meat substitutes. It’s particularly scrumptious on this stew as a result of I pack into it plenty of taste by tossing it first in seasoned flour and roasting it. This additionally offers the tempeh a chewy texture on the skin, and makes it actually creamy and scrumptious on the within.

I used dry herbs on this stew as a result of it is primarily a cooler climate stew, however you’ll be able to positively seize any perennial herbs which can be nonetheless thriving in your yard and toss them in, together with rosemary and sage. They add smoky, scrumptious taste, making the tempeh stew much more appetizing.

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Closeup of vegan stew with tempeh and veggies with a parsley garnish.

Why you’ll love this Tempeh Stew

It’s so fragrant. Your complete dwelling will odor scrumptious because it cooks, and the perfume will linger, tickling your tastebuds, for hours to return.
It’s so wholesome. The stew is filled with nothing however good-for-you meals, from the tempeh to the numerous veggies, together with potatoes, onions, celery, carrots, potatoes, candy potatoes and mushrooms. You can also make it oil-free and add in different seasonal veggies (see FAQs under).
It’s so scrumptious. This stew has so many flavors, and tomato paste, liquid aminos and mushrooms add in tons of umami to make your tastebuds sing.
It’s everyone-friendly. Okay, there’s soy on this recipe with the tempeh and the optionally available liquid aminos/soy sauce. However you’ll be able to sub in beans in case you are soy-free, see the FAQs under. The recipe is gluten-free and nut-free and it’s vegan, after all.
It’s a one-dish meal. You’ll be able to chow down on this stew by itself, or serve it with rice or crusty bread. A leafy salad on the aspect can be good, however given what number of veggies are within the stew it’s not needed.

Tempeh Stew: Components

Tempeh. Use the unique taste tempeh.
Gluten-free all function flour (or rice flour or common all function flour). I made the stew gluten-free however I’ve additionally made this with common all function flour and it really works simply as properly.
Dry rosemary or sage. If you cannot use both of those, oregano or marjoram are good substitutes. It’s also possible to use a combination. That is an herby stew so be beneficiant with the herbs.
Olive oil. Or any vegetable oil.
Dry white wine (optionally available). The alcohol cooks out so that you and your youngsters will not get drunk. 😉 However if you happen to completely cannot use it, use a tablespoon of apple cider vinegar as a substitute.
For the fragrant vegetable base (mirepoix): onions, celery and carrots.
Garlic. For taste.
Tomato paste. For umami and scrumptious colour.
Liquid aminos. This provides extra colour and taste and umami. Soy sauce or tamari will work as substitutes.
Potatoes. I simply love potatoes in stews, and nearly at all times add them in once I’m making one. Attempt to use pink or yellow potatoes right here. If you do not have something however russets it is okay to make use of them however they might not maintain their form when cooked.
Candy potatoes. I used pink candy potatoes with a red-purple pores and skin and white flesh. Orange candy potatoes or purple candy potatoes would work simply as properly.
Mushrooms. Only a handful, for extra taste and healthfulness.
Floor black pepper.
Salt
Vegan butter. Only a tablespoon, for including wealthy taste on the end. You’ll be able to go away this out.
Parsley. For a contemporary end and for a fairly garnish.

The best way to make Tempeh Stew

Closeup of tempeh stew with parsley and a pat of vegan butter. Serve stew sizzling with rice or bread.

FAQs

Can I exploit one other protein?

Tofu can be nice on this recipe. Toss in flour and roast, simply as you’ll the tempeh.
It’s also possible to use beans on this recipe. But when utilizing beans do not roast them first. Stir in cooked or canned beans on the stage the place you’d add the roasted tempeh again into the pot.

Can I add different veggies?

Sure, butternut or any winter squash can be very nice on this recipe and would add extra seasonal taste.

Can I make this oil-free?

Toast the tempeh and flour on a dry, nonstick skillet. As an alternative of including oil to saute the mirepoix of carrots, onions and celery use a tablespoon of water or inventory.

Make forward and storage directions

Like most stews, this one retains very well for a day or two and even tastes higher the subsequent day when the flavors have had time to take a seat round collectively and meld. You’ll be able to retailer the stew within the fridge for as much as three days and reheat earlier than serving.

For longer storage freeze the stew in a freezer-safe container. Thaw and reheat earlier than consuming.

Extra vegan stew recipes

Overhead shot of a copper serving dish with vegan veggie-packed stew with tempeh, carrots, potatoes, onions, celery and carrots and a garnish of parsley.