Just about any type of tempeh—soy, quinoa, sesame, wild rice—works well in this stew, which tastes even better the next day. It’s a lovely main dish option for a vegan Thanksgiving table, though you can make it any time you crave something hearty and warming. 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.
Tempeh Stew with Brussels Sprouts, Sweet Potatoes, and Shiitakes
- 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 sweet potatoes, carrots, Brussels sprouts, and onion.
- Bring 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 for 5 minutes longer. Adjust the seasonings, if desired. Ladle the hot stew into bowls and enjoy.
- Here are more recipes and menu ideas for a Vegetarian and Vegan-Friendly Thanksgiving.
- Mushroom lovers, rejoice! Here are more mushroom recipes for you.
- Here are more tempeh recipes.
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