This is both a delicious and healthy vegan stew, and a great way to feed a larger group of people! Tempeh also has an incredible ability to soak up flavour, which makes using it in a stew that much better!
Yield: 12 servings
Ingredients:
2 packages of Henry’s Tempeh (250grams each)
8 cups veg stock
2-3 tbsp vegetable oil
8 carrots
7 potatoes
1 spanish onion or large yellow onion
4 garlic cloves (diced)
4 tbsp tomato paste
6 tbsp tamari soy sauce
4 bay leaves
2 tsp dried – marjoram, tarragon, garlic powder
1 tsp thyme
a few dashes of liquid smoke (can substitute 1 teaspoon paprika)
salt / black pepper to taste
Instructions:
Cut all veggies into bite size chunks including the tempeh
Heat oil on low/med heat – saute garlic 1 minute
Add onion – saute 3 minutes and stir continuously
Add all other ingredients and bring stew to a boil, cover and reduce to low heat for 24 minutes.
****Be sure to add salt/pepper, and liquid smoke a little at a time, tasting it as you go until you get the flavour you desire.