Vegan Mushroom Tempeh Stew
A hearty soup is just the thing to warm you up on a chilly winter day! I especially love thick stews. I grew up eating them, and my Mom usually used beef in hers, but I now make mine without meat. For this one, I used mushrooms and tempeh in place of the meat and it is just as delicious and hearty! The next time you are craving some healthy comfort food for dinner, give this a try!
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, heat the oil over medium heat and add the tempeh. Cook until tempeh is starting to brown, about 5 minutes, then remove tempeh from the pot and set aside in a bowl.
- Add the onions, garlic, celery, carrots, mushrooms, veggie broth, thyme, sea salt, pepper, red wine and tamari and bring to a boil. Lower to a simmer and cook for about 10 minutes then add the potatoes and cook about another 10-15 minutes or until they are tender.
- Add the tempeh and cornstarch mixture to the pot and cook a minute more or so until thickened, then serve!
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- Heart Healthy