Southwest Tempeh Stew

Southwest Tempeh Stew

Serves 4 to 6

Serve this rich stew over rice or your favorite cooked grain or pasta. You can also use it as a filling for vegetarian enchiladas.

  • 8 ounces tempeh
  • 1 tablespoon adobo sauce (from a can of chipotles in adobo)
  • 1 tablespoon tamari
  • 1 1/2 teaspoon ground cumin
  • 1 tablespoon extra virgin olive oil
  • 1 cup chopped red bell peppers
  • 1/2 cup chopped onions
  • 1/2 cup sliced mushrooms
  • 1 (14-ounce) can diced tomatoes
  • 3/4 teaspoon chili powder
  • 1 cup frozen corn kernels
  • 1 (4-ounce) can chopped mild or medium green chiles, (optional)
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Steam tempeh until cooked through, about 20 minutes, then transfer to a plate. Mix together adobo, tamari and 3/4 teaspoon of the cumin until it makes a soft paste. Rub paste into warm tempeh and set aside.

In a large skillet, heat oil over medium high heat. Add peppers, onions, and mushrooms and cook until slightly soft, about 5 minutes. Cut tempeh into cubes and add to onion mixture along remaining 3/4 teaspoon cumin, tomatoes, chili powder, corn, and chiles. Cook for another 10 to 12 minutes, then ladle into bowls and serve.

Nutritional Info: 
Per Serving:210 calories (80 from fat), 9g total fat, 1.5g saturated fat, 0mg cholesterol, 1190mg sodium, 22g carbohydrate (4g dietary fiber, 7g sugar), 11g protein
Special Diets: 

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. See our Terms of Service.

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