Tempeh Stew Food
TEMPEH STEW
Tempeh is one of my favourite meat substitutes, especially for heartier meals or as a comfort food. In this stew, the tempeh absorbs all the wonderful flavours from a full-bodied red wine resulting in a satisfying dish.
Provided by The Savvy Chef
Categories Stew
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Steam or simmer tempeh for 20 minutes. Cut tempeh into small cubes and set aside.
- In a large skillet over medium-high heat, sauté the onions in 3 tablespoons of the oil for 5 minutes or until soft. Add bell pepper, paprika, caraway seeds, garlic and tomato paste.
- Blend well, turn the heat down to medium and place lid on skillet. Cook for a further 5 minutes or until peppers are tender, stirring continually.
- In a separate non-stick skillet, sauté the tempeh in the remaining oil until light brown. Add tempeh to vegetable and herb mixture.
- Add the vegetable broth, salt and wine. Replace lid and cook until slightly reduced; about 10 minutes. Add the prepared arrowroot and stir until incorporated. Cook for 1-2 minutes until thickened. Remove from stove and add the sour cream. Serve hot with dumplings or mashed potato.
Nutrition Facts : Calories 353.1, Fat 26.9, SaturatedFat 4, Sodium 653.7, Carbohydrate 14.9, Fiber 1.9, Sugar 3.2, Protein 11.8
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