Hearty Root Vegetable Tempeh Stew
In the chillier months, it is always nice to have something comforting to come home to for dinner. I like to make a big batch of soup or stew on the weekend, freeze some and enjoy it during the week. The recipe I am sharing with you today is just that. A root vegetable stew which is satisfying as well as healthy. It is thick and delicious, yet gluten free and vegan. It is packed with lots of vitamins with all of the vegetables, so it is the perfect dish to keep you healthy and warm this winter.
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
In a large pot, combine the olive oil, onions, and tempeh, and heat over medium. Stir often and cook until the tempeh browns slightly and the onion is soft about 5-7 minutes. Then add the carrots and garlic and cook until the garlic is fragrant about a minute. Add the remaining veggies, stock, braggs, sea salt, thyme, rosemary, and nutritional yeast and bring to a simmer. Simmer for about 15 minutes until the veggies are tender, then add the miso and cornstarch mixture. Cook until thickened, a few minutes, then remove from heat and serve!
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- Allergen Friendly
- Heart Healthy