Tempeh Stew with Brussels Sprouts, Sweet Potatoes, and Shiitakes
This delectable stew of tempeh, sweat potatoes and brussels sprouts is a lovely main dish option for the Thanksgiving table, though you can make it any time you crave something hearty and warming.
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.