Hearty Vegan Tempeh Lentil Stew
Ingredients
- 1 packet tempeh (8 ounces)
- 2 tablespoon olive oil or vegetable broth
- 1 tablespoon tamari or soy sauce
- 1 medium yellow onion, diced
- 2 stalks celery, sliced (about 1/4 cup)
- 2 medium carrots, sliced into 1/2 -inch coins (about 1 cup)
- Dash of salt, plus more for seasoning
- 4 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 3 cups vegetable broth
- 3 Yukon Gold potatoes, peeled, chopped into 3/4 -inch pieces
- 1/2 cup green or brown lentils
- 2 sprigs fresh rosemary
- 2 bay leaves
- 1 can diced tomatoes (14 ounces)
- 1 tablespoon Worcestershire sauce (vegan Annie’s)
- 1 tablespoon tamari or soy sauce
- Freshly ground black pepper to taste
Preparation
Use your hands to break up the tempeh into large crumbles
Heat 1 tablespoon oil or broth in a large skillet over medium-high heat
Sauté the tempeh for about 5 minutes, or until golden brown
Add 1 tablespoon soy sauce and cook for 1 minute more
Transfer the tempeh to a plate
Heat 1 tablespoon oil or broth in the skillet over medium-high heat
Cook the onion, celery, and carrots for about 5 minutes, or until the onion is translucent
Add a dash of salt
Add the garlic and thyme and cook for 1 minute more
Add the vegetable broth, potatoes, lentils, rosemary, bay leaves, and diced tomatoes
Cook for about 20 minutes, or until potatoes are fork tender
Remove the rosemary sprigs and bay leaves
Stir in the tempeh crumbles, Worcestershire sauce, and tamari
Season with salt and black pepper
