Hearty Vegetable & Tempeh Stew

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Hearty Vegetable and Tempeh Stew

We have an easy one-pot recipe with depth from an Ethiopian spice blend called Berbere, created by Matt Kaplan

Ingredients

• 4 large carrots, cut into 1/2 inch pieces
• 6 medium size potatoes, cut into 3/4 inch pieces
• 2 (8 oz) packages of Tootie's Tempeh
• 4 Tbsp olive oil
• 2 Tbsp smoked paprika
• 3 Tbsp berbere
• 1 Tbsp salt
• 1 Tbsp fresh rosemary, chopped
• 1 Tbsp fresh thyme, chopped
• 1 liter of vegetable stock
• 2 Tbsp dark miso paste
• 2 Tbsp AP flour

Instructions

1. Heat two tablespoons of olive oil in a large pot over medium high heat.
2. With your hand, break the tempeh into small peices and brown the tempeh for eight minutes, stirring occasionally.
3. Reserve the tempeh on a plate and sprinkle 1/2 teaspoon of salt on it.
4. Heat two more tablespoons of olive oil in the pot and add the carrots, saute for eight minutes.
5. Add the rosemary and saute for eight minutes.
6. Add the smoked paprika and the berbere and saute for an additional two minutes.
7. Add the potatoes, vegetable stock, 1/2 tablespoon salt and the thyme.
8. Cover the pot and bring to a boil for ~30 minutes.
9. In a small bowl whisk together the two tablespoons of flour with two tablespoons of water. Add the slurry to the stew and keep the lid off as the stew thickens.
10. When you add the slurry also add the tempeh back to the pot. Cook the stew for an additional 5 minutes.
11. With the heat turned off, add the miso paste and incorporate it into the stew. Enjoy!

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