We came to the end of yet another week long blogging marathon, as usual it went by pretty fast. I enjoyed making and eating all the “winter special” dishes and also the awesome dishes my fellow marathoners have cooked up this whole week. Thanks to Valli for organizing the marathon and I’m already looking forward to the next one.
For the last day of the marathon, I made this hearty stew with tempeh, veggies and herbs. I bookmarked Vaishali's Savory Herbed Tempeh Stew recipe more than a year ago and finally got to make it for the marathon. Stews are thicker and heartier than soups. This recipe is thick, creamy and delicious -- a perfect winter meal. I let my stew simmer a little longer to make it thicker.
Tempeh - 1 8oz. package, cubed
All-purpose flour - 2tbsp
Dry thyme - 2tsp, divided
Dry rosemary - 3tsp, divided
Potatoes - 2 medium, cubed
Carrots - 2 medium, cubed
Onion - 1 medium, chopped
Garlic - 2 cloves, finely minced
Dry white wine - 1 cup
Salt & Pepper - to taste
- Combine flour, 1tsp thyme & 2tsp rosemary, salt and pepper in a small bowl. Toss the cubed tempeh in the flour mixture and shake off the excess flour.
- Heat 1tsp vegan butter (like earth balance) and 1tsp olive oil in a large saute pan; add the tempeh cubes and saute until golden on all sides, about 5-6 minutes. Remove onto a plate and set aside.
- Heat 2tsp each of vegan butter and olive oil in the same pan; add all the veggies and saute until slightly tender, about 3-4 minutes. Add the minced garlic and cook for one more minute.
- Next add the wine and let the alcohol evaporate for about 3 minutes.
- Add salt, pepper and 3cups of water and bring the mixture to a boil. Lower the heat, cover and simmer until the veggies are almost cooked through, about 15-20 minutes.
- Add the tempeh cubes and simmer for 10 more minutes.