Tempeh Stew with Brussels Sprouts, Sweet Potatoes, and Shiitakes
Just about any type of tempeh—soy, quinoa, sesame, wild rice—works well in this stew, which tastes even better the next day. Cranberry-Orange Sauce is a perfect accompaniment. Contributed by Leslie Cerier, from Going Wild in the Kitchen: The Fresh and Sassy Tastes of Vegetarian Cooking*. Photos by Hannah Kaminsky.
- 2 tablespoons extra-virgin olive oil
- 1 pound tempeh (two 8-ounce packages), cut into 1/2-inch cubes
- 2 1/2 cups water
- 1/2 cup dry white wine
- 2 tablespoons prepared mustard
- 8 fresh shiitake mushrooms, stemmed and sliced
- 2 cups coarsely chopped yams or sweet potatoes
(skin scrubbed and left on if organic)
- 1 1/2 cups peeled and coarsely chopped carrots
- 1 1/2 cups trimmed and halved Brussels sprouts
- 1 1/2 cups coarsely chopped red onion
- 1 1/2 tablespoons dark miso (such as mugi or hatch)
- 2 teaspoons dried thyme
- 1 1/2 teaspoons dried sage
- 1 teaspoon dried rosemary
Heat the oil in a 6-quart stockpot over medium heat. Add the tempeh and cook 5 to 10 minutes, or until golden brown.
Add the water, wine, and mustard to the pot, along with the shiitakes. Bury the shiitakes under the yams, carrots, Brussels sprouts, and onion. Bring the ingredients to a boil, then reduce the heat to medium-low. Simmer covered about 20 minutes, or until the vegetables are soft.
Dissolve the miso in some of the hot broth, then add to the pot, along with the thyme, sage, and rosemary. Simmer another 5 minutes to blend the ﬂavors. Adjust the seasonings, if desired. Ladle the hot stew into bowls and enjoy.
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