Tempeh and Root Vegetable Stew
Serves 4
Time 1 hr
This hearty stew combines tempeh with carrots, yukon gold potatoes, sweet potatoes and turnips. Choose a mild clover or orange blossom honey to complement the orange citrus flavors in the recipe. Serve with a green salad to complete the meal.
Special Diets:
Ingredients
- 1/2 cup orange juice
- 1 tablespoon orange zest
- 1 teaspoon tamari
- 2 cloves garlic, finely chopped
- 2 teaspoons grated fresh ginger
- 1 tablespoon honey
- 4 teaspoons canola oil
- 1 (8.0-ounce) package tempeh, cut into 1/2-inch cubes
- 2 medium carrots, cut into 1/4-inch slices
- 1 large Yukon Gold potato, diced
- 1/2 medium sweet potato, diced
- 1/2 medium turnip, diced
- 1 (15.0-ounce) can diced tomatoes, with their liquid
- 1 cup vegetable broth
- 2 whole star anise
- 1 cinnamon stick
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1/2 teaspoon fine sea salt
- 2 tablespoons chopped fresh parsley or cilantro
- 1/4 teaspoon ground black pepper
Method
Combine orange zest, juice, tamari, garlic, ginger and honey in a small bowl. Set aside.
Heat oil in a Dutch oven over medium high heat. Add tempeh and brown on all sides.
Add orange juice mixture to pot and cook until most of the liquid has evaporated, about 3 minutes.
Add carrots, potato, sweet potato, turnip and tomatoes, then add enough broth to almost cover vegetables.
Add star anise and cinnamon and bring to a boil. Reduce heat to low and simmer, covered, until vegetables are tender, about 30 minutes.
Uncover and increase heat to high. Add cornstarch-water mixture and cook until stew has thickened, 1 to 2 minutes.
Season with salt, pepper and additional honey, if desired. Garnish with parsley or cilantro just before serving.
Nutritional Info:
Per serving: 300 calories (100 from fat), 11g total fat, 1.5g saturated fat, 0mg cholesterol, 830mg sodium, 38g carbohydrates (5g dietary fiber, 14g sugar), 14g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1/2 cup orange juice
- 1 tablespoon orange zest
- 1 teaspoon tamari
- 2 cloves garlic, finely chopped
- 2 teaspoons grated fresh ginger
- 1 tablespoon honey
- 4 teaspoons canola oil
- 1 (8.0-ounce) package tempeh, cut into 1/2-inch cubes
- 2 medium carrots, cut into 1/4-inch slices
- 1 large Yukon Gold potato, diced
- 1/2 medium sweet potato, diced
- 1/2 medium turnip, diced
- 1 (15.0-ounce) can diced tomatoes, with their liquid
- 1 cup vegetable broth
- 2 whole star anise
- 1 cinnamon stick
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1/2 teaspoon fine sea salt
- 2 tablespoons chopped fresh parsley or cilantro
- 1/4 teaspoon ground black pepper